Description
A zesty, comforting bowl of White Bean & Tomatillo Soup made with tender white beans, tangy tomatillos, and fresh herbs. Light, creamy, and packed with flavor, it’s perfect for any time of the year.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound tomatillos, husked and chopped
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt, to taste
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Handful of fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 5 minutes until translucent.
- Stir in garlic and cumin, cook for 1 more minute.
- Add chopped tomatillos and cook for 5–7 minutes until softened.
- Add white beans, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes. Mash some beans for a creamier texture if desired.
- Stir in lime juice and chopped cilantro.
- Serve hot, garnished with more cilantro or avocado if desired.
Notes
- Roasting the tomatillos before adding them to the soup adds depth of flavor.
- Adjust lime juice to your taste for extra brightness.
- Blend partially for a creamy, yet chunky texture.
- Add greens like spinach or kale for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 670mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg
Keywords: white bean tomatillo soup, vegan soup, tomatillo recipes, healthy soup, easy vegan dinner