
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Butter beans and fregola en brodo with kale and pistou
Mediterranean, Vegetarian, Soy-Free
2 Servings, 770 Calories/Serving
20 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 or 2 organic shallots
- ¾ cup fregola
- 1 organic lemon
- 1½ cups cooked butter beans
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 cup organic mirepoix (onions - carrots - celery)
- 3 ounces organic shredded kale or other leafy greens
- 1 dried bay leaf
- Sunbasket pistou (EVOO - fresh basil - Parmesan - fresh garlic)
Nutrition per serving
Calories: 770, Protein: 21g (42% DV), Fiber: 12g (48% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 5mg (2% DV), Sodium: 160mg (7% DV), Carbohydrates: 95g (32% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains:
Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the fregola
- Peel and finely chop enough shallots to measure ¼ cup [½ cup]; set aside half for the brodo.
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.
2
Prep the brodo ingredients
- 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.
- Rinse the butter beans.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
3
Cook the brodo
Add the lemon zest, beans, kale, bay leaf, and 1½ cups [3 cups] water and bring to a boil. Cook, stirring occasionally, until the kale has wilted and the liquid thickens, 3 to 5 minutes. Remove from the heat and discard the lemon zest and bay leaf. Stir in the parsley and season generously to taste with salt and pepper.
Serve
Kids Can!
- Measure the shallots.
- Measure the water for the fregola and brodo.
- Rinse the beans.
- Strip the parsley leaves.
- Dollop the pistou.