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.

20-Minute Meal

Butter beans and fregola en brodo with kale and pistou

Vegetarian, Soy-Free, Mediterranean

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • 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)
Chef's Tip
To prepare the brodo in even less time, start cooking the mirepoix and shallots (Step 3) while you finish prepping the remaining ingredients (Step 2).
Ingredient IQ
Pistou is the Provençal answer to the much-loved Italian pesto. French for “to crush” and Italian for “pounded,” respectively, both condiments are uncooked sauces made by grinding raw ingredients together: fresh basil, garlic, and olive oil. Modern versions of pistou, like ours, often include a bit of hard cheese, just like pesto.

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

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. 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.

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

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.

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.
  • Measure the water for the fregola and brodo.
  • Rinse the beans.
  • Strip the parsley leaves.
  • Dollop the pistou.