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Butter bean and kale soup with fregola and pistou
Signature Sauce

Butter bean and kale soup with fregola and pistou

Vegetarian, Soy-Free

2 Servings, 690 Calories/Serving

30 – 40 Minutes

This meal in a bowl is so packed with creamy beans, fregola, and kale, it’s practically a stew. Our pistou sends it over the top.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 or 2 shallots
  • ¾ cup fregola
  • 2 celery ribs
  • 1 or 2 cloves peeled fresh garlic
  • 1 bunch kale (about ½ pound)
  • 1 lemon
  • 1½ cups cooked butter beans
  • 1 fresh bay leaf
  • 3 or 4 sprigs fresh flat-leaf parsley
  • Sun Basket pistou (basil - olive oil - fresh garlic - Parmesan - salt)

Chef's Tip

To cook the soup in even less time, in Step 2, start cooking the celery, garlic, and shallots while you finish prepping the remaining soup ingredients.

Nutrition per serving

Protein: 22g (44% DV), Fiber: 13g (52% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 550mg (23% DV), Carbohydrates: 96g (32% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the fregola

  • Peel and finely chop the shallots. Measure out 2 tablespoons shallots; set aside the rest for the soup.
In a small sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fregola and 2 tablespoons shallots and cook, stirring occasionally, until the fregola is toasted and the shallots are soft, 2 to 3 minutes. Season with salt.
Add 1½ cups water, then 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 15 minutes.
While the fregola cooks, prepare the soup.

2

Prep the soup ingredients

  • Trim the ends from the celery; coarsely chop the celery.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Using a peeler, remove a long strip of zest from the lemon, removing only the outermost colored portion of the rind and as little of the white pith beneath as possible; cut the lemon into wedges for garnish.
  • Rinse the butter beans.

3

Start the soup

In a large frying pan 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 cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the kale and lemon zest strip, season with salt, and cook until the kale is just wilted, 1 to 2 minutes.
Add the beans, bay leaf, and 1½ cups water and season generously with pepper. Bring to a boil, reduce to a simmer, and cook until the liquid thickens, 5 to 7 minutes.
When the soup is almost done, chop the parsley.

4

Prep the parsley; finish the soup

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the pan from the heat, discard the lemon zest strip and bay leaf, and stir in the parsley.

5

Serve

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

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