Butter-bean ragout with pesto and fregola

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

Butter-bean ragout with pesto and fregola

Butter-bean ragout with pesto and fregola

Dairy-Free, Soy-Free, Vegetarian

2 Servings, 700 Calories/Serving

40 Minutes

Plump, creamy butter beans star in this comforting vegetarian stew. Fregola, a toasted semolina pasta only slightly bigger than couscous, is the perfect shape and texture for this dish, which is finished with a spoonful of Sunbasket’s own fresh pesto.

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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.
  • 1-2 shallots
  • ¾ cup fregola
  • 1-2 celery ribs
  • 2 garlic cloves
  • 1 lemon
  • ½ bunch curly kale
  • 1½ cups butter beans
  • Fresh flat-leaf parsley
  • 1 bay leaf
  • 3 tablespoons pesto (basil - oil - garlic - walnuts - salt)

Nutrition per serving

Calories 700, Total Fat 30g (38% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 740mg (32% DV), Total Carb. 90g (33% DV), Fiber 18g (64% DV), Protein 18g


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

Wash produce before use


Cook the fregola

  • Peel and chop the shallots.
In a pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fregola and half the shallots. Cook, stirring occasionally, until the shallots are soft and the fregola is golden brown and toasted, about 3 minutes. Season with salt. Add 1½ cups water, reduce the heat to low, and cover. Cook, stirring occasionally, until the fregola is tender and most of the liquid has been absorbed, 12 to 15 minutes.
Meanwhile, prepare the butter-bean ragout.


Prep and cook the ragout

  • Chop the celery and garlic.
  • With a vegetable peeler, remove a long strip of zest from the lemon and cut the fruit into wedges.
  • Strip the kale leaves from the stems. Rinse and chop the leaves. Discard the stems.
  • Rinse the butter beans.
  • Strip the parsley leaves from their stems and chop the leaves.
In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the celery, garlic, and the remaining shallots. Season with salt. Cook, stirring occasionally, until the vegetables are soft and caramelized, about 3 minutes. Add the kale and lemon zest to the pan. Season with salt. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Add the beans, bay leaf, and 1½ cups water. Stir to combine and season generously with pepper. Simmer until the kale is tender, the beans are heated through, and the liquid has reduced by half, 5 to 7 minutes.


Remove the pan from the heat and stir in the parsley and pesto. Discard the lemon zest and bay leaf. Transfer the fregola to individual bowls and spoon the bean mixture on top. Garnish with the lemon wedges and serve.