O U T O F T H E C A N
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.
HATCH GREEN CHILE +
WHITE BEAN SOUP
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, great northern, or navy - i prefer cannellini)
1 4oz can of diced hatch green chiles
3 pinches of dried oregano
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 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.