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Creamy Beans and Greens Soup

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1 tablespoon broth or olive oil
6-8 garlic cloves, crushed or minced
1 large onion, chopped
1 cup shredded carrots
4 cups chopped kale, fresh*
4 cups chicken or vegetable broth
2 (15 1/2-oz.) cans white beans
1 (15-oz) can tomatoes or 1 cup chopped tomato
1 teaspoon dried thyme
1 teaspoon rosemary
1 cup of chopped parsley
Salt and pepper to taste

In a large pot, heat olive oil then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, carrots, herbs, salt and pepper. Simmer five to 10 minutes. Blend the remaining beans and broth until smooth. Mix into soup. Simmer for 15 to 20 minutes. Serve it up in bowls and dress with parsley. Serve with a nice piece of crusty whole grain bread and a little parmesan.

* If frozen, use two or three packages. If canned, use two or three cans. You may also substitute spinach, Swiss chard, mustard greens, cabbage, turnip greens, or collard greens.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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