Italian · Lunch
Farmhouse Bean and Vegetable Bowl
A rustic Italian bowl of cannellini beans, cherry tomatoes, zucchini and kale simmered with garlic and rosemary in olive oil, finished with shaved Parmesan and lemon zest. Built on a base of farro, it balances earthy legumes with bright acidity and a savory herbal backbone, served warm.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
469Calories
23.5gProtein
14.9gFat
66.5gCarbs
8.2gSugar
16.9gFiber
634mgSodium
4mgChol
3.4gSat Fat
1293mgPotassium
243mgCalcium
6.6mgIron
0.1mcgVitamin B12
45mgVitamin C
vegetarian
gluten-free
high-fiber
low-cholesterol
mediterranean
all-time-classics
gluten-free
low-chol
vegetarian
Instructions
1
Prep
Slice garlic, halve cherry tomatoes, slice zucchini into half-moons, tear kale into bite-sized pieces, and mince fresh rosemary.
2
Heat
Warm olive oil in a skillet over medium heat, add garlic and rosemary, stirring for 1 minute until garlic is pale gold.
3
Heat
Add zucchini, tomatoes, beans, stock and kale to the skillet, then simmer over medium-low heat for 8 minutes until vegetables soften and flavors meld, stirring gently.
4
Plate
Spoon farro into a bowl, ladle bean and vegetable mixture over top, scatter Parmesan and lemon zest over surface, season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cannellini beans, cooked
- 7 oz200g farro, cooked
- 1 1/2 cup220g cherry tomatoes
- 22 small (180g) zucchini
- 3 cups90g kale
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tbsp30ml olive oil
- 1/2 oz14g Parmesan
- 1 tsp1 tsp lemon zest
- 1/2 cup120ml vegetable stock
- salt, to taste
- black pepper, to taste
