Creamy Salsa Verde White Bean Soup

• porce: 4 servings
• aktivní čas: 25 minutes
• celkový čas: 1 hour 10 minutes

Ingredience

Avocado oil for cooking

1 medium onion

1 bay leaf

1 green bell pepper, diced

10 garlic cloves, peeled

1 tsp oregano (preferably Mexican oregano)

1 tsp ground coriander

9 tomatillos

2, 15 oz cans cannellini beans

3 cups vegetable broth

10 sprigs fresh thyme

2 jalapeños, stems removed

1 serrano pepper or an extra jalapeño, stem removed

1/2 cup fresh cilantro

3 ice cubes

Kosher salt

Pokyny

Dice 3/4 of the onion and mince 5 garlic cloves. Peel off and discard the husk of the tomatillos, then cut into wedges.

Heat 1-2 tbsp of oil in a large Dutch oven over medium-low heat. Add the diced onion, bay leaf, and a pinch of salt. Sauté until softened and lightly golden, about 5 minutes. Add the bell pepper and continue cooking for about 2 minutes.

Stir in the minced garlic and cook until fragrant, about 2 minutes. Add the oregano and coriander, and continue sautéing for 2 minutes.

Add the tomatillos, sautéing until they turn a brighter green and begin to soften, about 4 minutes. From here, add the beans, vegetable broth, and thyme. Bring to a gentle simmer, cover with a lid, and cook for 20 minutes.

While the soup simmers, prepare the salsa. Roughly chop the remaining 1/4 onion, lightly crush 5 garlic cloves with the flat of your knife, and roughly chop the pepper.

Heat 3 tbsp of oil in a small saucepan over medium low heat. Add the onions, peppers, and garlic, and allow to cook for about 4 minutes or until the garlic and onion are looking tender and golden. Remove from heat and allow to cool.

Transfer the cooked veggies and oil to a blender cup. Add the cilantro, a generous pinch of salt, ice, and 3 tbsp of water. Blend on high until thick and smooth.

Once the soup base is done, remove from heat and discard the thyme sprigs and bay leaf, then stir in the blended salsa. For a thicker texture, use the back of a ladle or cooking spoon to lightly mash some of the beans (or use the same blender cup to blend up some of the beans from the pot).

Divide the soup between bowls when ready to enjoy then feel free to top as desired. I used a few slices of avocado, extra cilantro, and a side of tostones for dipping into the soup.