Butter bean and kale pistou

Vegetarian, Dairy Free, Soy Free

2 Servings, 700 Calories/Serving

35 Minutes

Creamy butter beans and fregola, the toasted pasta, play starring roles in our hearty main-dish soup. But our pistou takes top billing. Originally from the South of France, and closely related to pesto, the basil-garlic sauce is traditionally pounded by hand in a mortar and pestle. We make it for you, so all you have to do is swirl it in.


  • 1 to 2 shallots
  • ¾ cup fregola
  • 1 to 2 celery ribs
  • Peeled fresh garlic
  • ½ bunch kale
  • 1 lemon
  • 1½ cups butter beans
  • Fresh flat-leaf parsley
  • 1 bay leaf
  • Pistou (basil - canola olive oil blend - fresh garlic - walnuts - salt)



Cook the fregola

  • Peel and finely chop the shallot.
In a pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fregola and half the shallot (reserve the rest for the soup). Cook, stirring occasionally, until the shallot is soft and the fregola is toasted, 2 to 3 minutes. Season with salt.
Pour in 1½ cups water. 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 15 minutes. While the fregola cooks, make the soup.


Prep the soup ingredients

  • Coarsely chop the celery.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • With a peeler, remove a long strip of zest from the lemon; cut the lemon into wedges.
  • Rinse the butter beans.
  • Strip the parsley leaves from their stems; coarsely chop the leaves.


Start the soup

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the celery, garlic, and reserved shallot. Season with salt. Cook, stirring occasionally, until the celery starts to soften, 2 to 3 minutes. Add the kale and lemon zest strip. Season with salt. Cook, stirring occasionally, until the kale is wilted, 1 to 2 minutes.


Finish the soup

Stir the beans, bay leaf, and 1½ cups water into the kale mixture; season generously with pepper. Bring to a boil, reduce to a simmer, and cook until the liquid is reduced by half, 5 to 7 minutes. Remove the pan from the heat, discard the lemon zest strip and bay leaf, and and stir in the parsley.



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


Chef's tip

To cook the soup in even less time, cook the celery, garlic, and shallot while you prep the kale and remaining soup ingredients.

Nutrition per serving: Calories: 700, Protein: 19 g, Total Fat: 30 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Carbohydrates: 90 g, Fiber: 18 g, Added Sugar: 0 g, Sodium: 740 mg

Contains: wheat, tree nuts

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