• 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. Stir in the fregola and half the shallots, season with salt and pepper, and cook until the shallots start to soften, 1 to 2 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.

• 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.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the mirepoix and remaining shallots, season with salt and pepper, and cook until the vegetables start to soften, 1 to 2 minutes.
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.

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