Neapolitan-Style Stewed Vegetables & Farro with Summer Beans, Sweet Pepper & Gremolata

Neapolitan-Style Stewed Vegetables & Farro

with Summer Beans, Sweet Pepper & Gremolata

55 MIN
2 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.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In Naples, locals celebrate the bounty of summer with a rustic stew of vibrant, seasonal produce. We’re drawing inspiration from this custom with our own delectable medley of zucchini, sweet pepper and summer beans. (Since both purple and green beans are at their peak this time of year, you may receive a combination of the two.) We’re serving the vegetables over a bed of pleasantly chewy farro tossed with fresh mozzarella, sautéed kale and plump cherry tomatoes. Gremolata, a classic parsley and lemon condimentfinishes it all off with a touch of herbal brightness.

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  • Nutrition
    PER SERVING
  • Calories
    715 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the farro:

1 Cook the farro:


Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Remove from heat. Reserving ½ cup of the farro cooking water, drain thoroughly and return to the pot.

Prepare the ingredients:

2 Prepare the ingredients:


While the farro cooks, wash and dry the fresh produce. Remove and discard the kale stems; finely chop the leaves. Peel and mince the garlic and shallot. Snap off and discard the stem ends of the beans; halve crosswise. Cut out and discard the stem, ribs and seeds of the pepper. Halve lengthwise, then cut crosswise into ¼-inch-thick strips. Halve the zucchini lengthwise; cut crosswise into ¼-inch-thick pieces. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Small dice the cheese. Quarter the tomatoes; transfer to a bowl and season with salt and pepper.

Cook the kale:

3 Cook the kale:


While the farro continues to cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale, half the garlic and half the shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened; transfer to the pot of cooked farro. Rinse and wipe out the pan.

Start the vegetables:

4 Start the vegetables:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the pepper and remaining garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Finish the vegetables:

5 Finish the vegetables:


Add the zucchini to the pan and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the reserved farro cooking water and cook, stirring occasionally, 5 to 7 minutes, or until the vegetables have softened and most of the liquid has cooked off. Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:

6 Finish & plate your dish:


To make the gremolata, in a bowl, combine the lemon zest, parsley, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. To the pot of cooked farro and kale, add the cheese, seasoned tomatoes, the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide between 2 dishes. Top with the cooked vegetables and gremolata. Enjoy!

Tips from Home Chefs

1 Cook the farro:


Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Remove from heat. Reserving ½ cup of the farro cooking water, drain thoroughly and return to the pot.

2 Prepare the ingredients:


While the farro cooks, wash and dry the fresh produce. Remove and discard the kale stems; finely chop the leaves. Peel and mince the garlic and shallot. Snap off and discard the stem ends of the beans; halve crosswise. Cut out and discard the stem, ribs and seeds of the pepper. Halve lengthwise, then cut crosswise into ¼-inch-thick strips. Halve the zucchini lengthwise; cut crosswise into ¼-inch-thick pieces. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Small dice the cheese. Quarter the tomatoes; transfer to a bowl and season with salt and pepper.

Cook the kale:

3 Cook the kale:


While the farro continues to cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale, half the garlic and half the shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened; transfer to the pot of cooked farro. Rinse and wipe out the pan.

4 Start the vegetables:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the pepper and remaining garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Start the vegetables:

Finish the vegetables:

5 Finish the vegetables:


Add the zucchini to the pan and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the reserved farro cooking water and cook, stirring occasionally, 5 to 7 minutes, or until the vegetables have softened and most of the liquid has cooked off. Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:


To make the gremolata, in a bowl, combine the lemon zest, parsley, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. To the pot of cooked farro and kale, add the cheese, seasoned tomatoes, the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide between 2 dishes. Top with the cooked vegetables and gremolata. Enjoy!

Finish & plate your dish:

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