Butter beans and fregola en brodo with kale and pistou
Family-Friendly, Soy-Free, Vegetarian, Mediterranean
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.
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)
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.
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.