EXPLORE:

Butter beans and fregola en brodo with kale and pistou

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Butter beans and fregola en brodo with kale and pistou

Family-Friendly, Soy-Free, Vegetarian, Mediterranean

2 Servings, 770 Calories/Serving

30 – 45 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • ¾ cup fregola
  • 2 organic celery ribs
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 1 bunch organic lacinato or curly-leaf kale (about ½ pound)
  • 1½ cups cooked butter beans
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 dried bay leaf
  • Sun Basket pistou (EVOO - fresh basil - Parmesan - fresh garlic)

Chef's Tip

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

Nutrition per serving

Calories: 770, Protein: 23g (46% DV), Fiber: 13g (52% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 5mg (2% DV), Sodium: 190mg (8% DV), Carbohydrates: 96g (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

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

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.
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.

2

Prep the brodo ingredients

  • 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.

3

Cook the brodo

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.

4

Serve

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

Kids Can!

  • Measure the shallots and water.
  • Press the garlic (if you have a press).
  • Strip the kale leaves.
  • Rinse the beans.
  • Strip the parsley leaves.

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