<i>Cooking with Nomadica —</i> Nic Vascocu's Hatch Green Chili + White Bean Soup

Cooking with Nomadica — Nic Vascocu's Hatch Green Chili + White Bean Soup

By Aiden Duffy

We were thrilled to team up with industry veteran, Nic Vascocu, chef of LA-based popup, Smokin Hot Grandma, to offer up a nourishing winter recipe that pairs perfectly with our (100% Chardonnay) White.

Nearly everything here is out of a can - including the wine. Don’t underestimate the power of the can.

This is kind of a catch all dish for when i’m feeling lazy/don’t want to go to the store, but still want something rib sticking and home cooked. Minimal effort, maximum reward. Plus the leftovers are killer the next day with a fried egg on top.

Serves 4


  • 2 tbsp butter or a healthy glug of olive oil
  • 1/2 yellow onion chopped
  • 4 garlic cloves sliced
  • 4-5 oz white wine (Nomadica in the can!)
  • 8-10 oz veg or chicken stock or broth
  • 1 tbsp white miso paste
  • Chile powder to taste (i use super hot dried green hatch, but, cayenne or anything spicy will do)
  • 4 oz water
  • 2 cans of white beans drained (cannellini or navy)
  • 1 4oz can of diced hatch green chiles
  • 3 pinches of dried oregano

How to make it:

  • In a pot over medium heat add either your butter or olive oil and chopped onions and sauté until barely translucent.
  • Add garlic and stir until aromatic.
  • Crack a can of Nomadica white or sparkling white and add half to the pot allowing to reduce.
  • Drink the remaining wine.
  • After simmering for about 2 minutes add your veg or chicken stock and miso paste making sure to incorporate the paste so it becomes one with the liquid.
  • Stir in the drained beans, chile powder, + oregano.
  • Reduce to medium-low heat and allow the flavors to meld for about 20 minutes without a lid, stirring occassionally.
  • One trick to making this soup extra satisfying is to smash a few of the beans against the side of the pot while you’re stirring. not all of them, just a few. it gives it a richer creamy texture.
  • The soup should have reduced by about a third at this point.
  • Add 4 oz water, lower heat, and cover for another 15-20 minutes stirring occasionally.
  • Plate and finish with a drizzle of olive oil and whatever feels right - fresh herbs, avocado, green onion, sliced serrano or jalapeño, sour cream - whatever - it’s your soup.