• Peel and finely chop enough shallots to measure ¼ cup [½ cup]; set aside half for the brodo.

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fregola and half the shallots, season with salt and pepper, and cook, stirring occasionally, until the shallots are soft, 2 to 3 minutes.
Add 1½ cups [3 cups] water and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the fregola is tender and most of the liquid is absorbed, 12 to 14 minutes.
While the fregola cooks, prepare the brodo.

• Trim the ends from the celery; thinly slice the celery.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Using a peeler, remove the zest in wide strips from the lemon, being careful to remove only the outermost yellow layer and leave behind the bitter white pith; cut the lemon into wedges for garnish. [Remove the zest from both lemons; cut both lemons into wedges.]
• Strip the kale leaves from the stems; coarsely chop the leaves.
• Rinse the butter beans.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the celery, garlic, and remaining shallots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the lemon zest and kale, in batches if needed, and cook until the kale is just wilted, 1 to 2 minutes.
Add the beans, bay leaf, and 1½ cups [3 cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid thickens, 5 to 7 minutes. Remove from the heat and discard the lemon zest and bay leaf. Stir in the parsley and season to taste with salt and pepper.

Transfer the fregola to individual bowls and ladle the brodo on top. Dollop with the pistou, garnish with the lemon wedges, and serve.