Judy’s White Bean and Kale Easy Peasy Soup 2 TB Olive Oil 1 medium to large onion, chopped 1 bunch kale, washed and roughly chopped 1 15-oz can  cannelini/white kidney beans 6 cups veggie broth* (I use bouillon cubes -no msg in them) 1/4 cup tamari/soy sauce 1/2 tsp black pepper 1 cup rice or whole wheat spiral or other pretty pasta** **Gluten-free option: use rice noodles instead of wheat. In a large pot, saute the onions in oil until translucent about 4 minutes. Stir
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Sweet Potato Gnocchi with Cream Sauce Ingredients: 2 (8 ounce) sweet potatoes 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 egg 2 cups all-purpose flour Directions: Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer
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