Vegetarian Jambalaya

vegetarian jambalayaMy sister recently sent me a subscription to Blue Apron and a box arrived right to my door.  I was intrigued.  The company sends you all the fresh ingredients to prepare three delicious meals for your family during the week, along with the recipe (including photos) to help you prepare it.  It was Mardi Gras this week so the meals all seamed to have a creole/cajun theme.  I decided to start with the Farro Jambalaya. Full of fragrant vegetables, this hearty meal was a hit with my family.  I have included the recipe here so I can make it again.  Yummy!

Vegetarian Jambalaya

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Yummy for the tummy on a chilly day

 

warms the tummy and the soul

Bean and Kale Minestra

Serves 6 to 8

½ pound kale (about 4 cups, chopped—we used lacinato)
4 large garlic cloves, minced
olive oil to coat the bottom of your soup pot
6 cups cooked (2 cups dry) cannellini (white kidney beans—we used navy beans)
4 to 5 cups bean water, vegetable or chicken stock or water
2 heaping tablespoons tomato paste
6 fresh sage leaves (½ tsp  if dry)
1 tsp salt (or to taste)
freshly ground pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese

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