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
Ingredients:
- 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.
