A few recipes

Here are the recipes from November's book club.

Kale and White Bean Soup with Parmesan

2 Tbs. olive oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
2 carrots, peeled and chopped
2 large potatoes, peeled and diced
1 bay leaf
1 Tbs. fresh rosemary, finely chopped
6 c. chicken stock
3 c. water
1/4 c. grated parmesan
1 pound kale, chopped
1 pound canned white beans, rinsed and drained
salt and pepper to taste

Directions:
Heat the oil in a large saucepan.
Saute the onion, garlic, carrots, potatoes, bay leaf, and rosemary until the onion becomes soft, about 5 minutes.
Add stock and water (and a parmesan rind if you have it) and bring to a boil.
Let the soup simmer for 15 minutes.
Add grated parmesan, kale,and beans and simmer for another 10 minutes.
Season with salt and pepper.

Pumpkin Fudge
(click on the picture to go to the link)


Salted Pumpkin Caramels
(click on the photo for the link)


These are also on my "Sweets" board on Pinterest