Christmas Bean Stew

INGREDIENTS
2    tablespoons olive oil
6    stalks of celery, sliced into ½ inch chunks
3    green onions, green parts included, cut to ¼ inch
3    garlic cloves, minced
½   teaspoon caraway seeds, lightly crushed
1    can (15 ounces) diced tomatoes
¼   cup chopped celery leaves
½   cup chicken broth
1    can (15 ounces) Cannellini beans, rinsed, drained
½   cup chopped black olives for garnish

METHOD

Heat the olive oil in a large sauce pan over medium-high heat. When the oil is hot, add the celery, and stir until coated with olive oil. Cook the celery, stirring occasionally, for 10 minutes. Add the scallions, the garlic, caraway, and a pinch of salt. Cook for another 5 to 6 minutes, or until everything softens.  Add the tomatoes, the broth and  2 teaspoons of the celery leaves. Cook for another few minutes to blend the flavors.

Add the beans, bring to a simmer, taste, and season if needed. Let it sit for a couple minutes and serve each bowl topped with a spoonful of chopped olives and a sprinkle of celery leaves