15-Min White Bean & Veggie Grain Bowls

with Goat Cheese, Red Pepper Pesto & Pre-Cooked Farro

15 MIN

+$2.99/serving 4 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

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600 Calories or Less

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30g Of Protein

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45g Of Protein

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Vegan

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add Shrimp

From the Test Kitchen

These hearty vegetarian bowls get vibrant, sweet-savory flavor from our roasted red pepper pesto, which you'll drizzle over farro, sautéed zucchini, and warm cannellini beans—sizzled in the pan with Calabrian chile paste for an extra kick of heat.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein Nutritionist's Pick

Nutrition

PER SERVING
Calories

810 Cals (est.)

fresh

ingredients

20 oz Shrimp (Peeled & Deveined)
2 15.5-Oz Can Cannellini Beans
20 oz Cooked Farro
2 Zucchini
8 oz Grape Tomatoes
6 Tbsps Roasted Bell Pepper Pesto
2 Lemons
4 tsps Honey
2 Tbsps Balsamic Vinegar
3 tsps Calabrian Chile Paste
2 oz Goat Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the beans. Quarter and deseed the lemon(s). Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, whisk together the honey and vinegar. Add the halved tomatoes and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 5 minutes.

2 Cook the shrimp

Pat the shrimp dry with paper towels; season with salt and pepper. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. Use the same pan to cook the beans and zucchini.

3 Cook the beans & zucchini

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until softened. Season with salt and pepper. Add the drained beans and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat and stir in the juice of 2 lemon wedges (or 4 wedges for 4 servings).

4 Warm the farro & serve your dish

Meanwhile, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to the bowl of marinated tomatoes; add a drizzle of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beans and zucchini and goat cheese (crumbling before adding). Drizzle with the red pepper pesto. Serve the remaining lemon wedges on the side. Enjoy!

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15-Min White Bean & Veggie Grain Bowls