- ½ pound white beans (navy, lima), soaked overnight
- 1-inch piece Kombu seaweed
- ½ cup extra virgin olive oil
- 1 large bunch of celery, thinly sliced (including leaves)
- ½ cup chopped green onions
- 3-4 cloves garlic, minced
- 2 teaspoons caraway seeds
- Sea salt to taste
- 1 (14-oz) can crushed tomatoes
- 1-2 teaspoons celery salt
- 2-3 cups reserved bean broth, or vegetable broth
- Black olives, seeded and roughly chopped
- Lemon, cut into slices for garnish
- Drain and rinse beans. Add to a large stockpot and add Kombu. Cover with fresh water and bring to a boil. Reduce heat and simmer for 45 minutes, or until soft.
- Meanwhile, heat ¼ cup olive oil in a large stockpot over medium heat. Add celery and stir until coated. Cook 10 minutes, then add green onions, garlic, caraway, and a few pinches of salt. Cook 10-15 minutes longer.
- Add tomatoes and 1 teaspoon celery salt and cook five minutes more. Add cooked beans, 2 cups broth, and remaining olive oil. Bring to a simmer. Taste and add more celery salt and/or broth as needed.
- To serve, divide soup evenly between 8 bowls and garnish with chopped olives. Squeeze lemon into each bowl. Enjoy!