3 tablespoons olive oil
2 onions, diced
2 celery ribs, diced
1 large carrot, diced
1 white potato, cubed
4 garlic cloves, crushed
1 bay leaf
2 teaspoons salt
¼ teaspoon white pepper
½ teaspoon coriander
¼ teaspoon cumin
1 (29-ounce) can cannellini beans,
drained and rinsed
6 cups chicken stock

2 tablespoons oil
6 ounces pastrami 

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, and potato, and sauté for about 10 minutes. Add garlic, and sauté an additional 3 minutes. Add bay leaf, salt, pepper, coriander, and cumin, and cook until fragrant.
  2. Add beans and chicken stock, and bring to a boil. Lower heat and simmer for 2 hours.
  3. Remove bay leaf and blend soup using an immersion blender.
  4. To prepare the garnish, heat oil in a pan and fry pastrami until crispy. Sprinkle on top of soup and serve.


Yield: 8 servings

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