Only six ingredients are needed to prepare this dish (excluding salt, pepper and oil, which we consider freebies). Frozen broccoli plays two main roles here. A good amount of whole florets fill the bowl while some are made into a simple pesto sauce.
The white beans and broccoli in this dish are extremely beneficial for your health. The fiber in the beans feeds the healthy bacteria in your gut, while the broccoli contains a powerful antioxidant called glucosinolates (1, 2).
Active time: 10 minutes Total time: 15 minutes
Bowl of white beans and broccoli pesto
Ingredients
- 6 cups (936 g) frozen broccoli florets
- 1/4 cup (56 g) olive oil
- 1 tsp lemon peel
- 2 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 small clove of garlic
- 1/2 cup (50 g) Parmesan cheese, grated, divided
- 1 1/2 precooked farro
- 2, 15.5 oz. Cans of reduced sodium cannellini beans, drained and rinsed
Directions
Place the broccoli in a large microwave-safe bowl and microwave for 5-7 minutes until crisp-tender.
Place 1 1/2 cups broccoli in a food processor. Add olive oil, lemon zest, lemon juice, salt, pepper and garlic and stir until almost smooth. Add 1/4 cup Parmesan cheese and pulse 2-3 times to combine. If necessary, add water 1 tablespoon at a time to thin the pesto to the desired consistency.
Add the beans, farro and pesto to the remaining broccoli in the bowl and mix gently. Divide the mixture evenly between four shallow bowls and top with the remaining cheese.
Servings: 4 | Serving Size: 1 1/2 cups bean mixture and 1 tablespoon cheese
Nutritional value (per serving): Calories: 522; Total fat: 19g; Saturated fat: 4g; Monounsaturated fat: 11 g; Polyunsaturated fat: 2 g; Cholesterol: 11 mg; Sodium: 487 mg; Carbohydrates: 67g; Fiber: 23g; Sugar: 5g; Protein: 28g
Nutritional bonus: Potassium: 1536 mg; Iron: 35%; Vitamin C: 7%; Calcium: 21%
Originally published May 14, 2020; Updated March 2026
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