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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jessica Sturm
  • 2 celery stalks
  • 1 large carrot
  • 1 onion
  • 2 or 3 cloves garlic
  • 2 or 3 TBS olive oil
  • 2 tsp. dried oregano
  • 1?3 tsp. dried rosemary
  • 4 cups chicken stock
  • 1 large can crushed tomatoes
  • 4 cups kale
  • 2 cups white beans
Chop celery, carrot and onion; crush garlic. Saute in olive oil 10 to 15 minutes or in 1 or 2 TBS stock, for a healthier version. Add dried spices and cook another minute. Add stock and tomatoes. Chop kale and add. Cook for 20 minutes. Stir in beans and cook until heated through. Add salt and pepper to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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