White Bean and Tomatillo Soup

2 (15.5 ounce) cans cannellini beans, rinsed and drained

1 pound tomatillos, husked and quartered

1 head garlic, top of bulbs trimmed off so tops of cloves are exposed

1 medium poblano pepper, chopped

2 tablespoons olive oil

6 ounces chopped andouille sausage

1 medium yellow onion, chopped

2 stalks celery, chopped

1 medium carrot, chopped

1 tablespoon ground cumin

1 tablespoon ancho chile powder

1 (32 ounce) container chicken broth

1 tablespoon chopped fresh cilantro, or to taste (Optional)

1 medium jalapeno pepper, sliced, or to taste (Optional)

Directions at allrecipes.com

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