Wash hands with soap and water. Wash and dry the produce. Cut the kale from the stems and chop. Peel and chop the carrots and onion. Chop the celery. Drain the can of beans.

Heat a large skillet or pot over medium-high heat and cook the onion, carrots and celery; sauté until tender, 5 to 6 minutes.

In a mixing bowl, combine ground beef and breadcrumbs (omit breadcrumbs for gluten-free). Form into small meatballs, about 1” each (always wash hands before and after handling raw meat).

Add the meatballs to the skillet and brown on all sides. Add the garlic and sauté until fragrant, about 1 minute. Add the broth and Italian seasoning, season with salt and pepper. Simmer for 15 minutes over low heat.

Choose one of the following cooking methods:

SLOW-COOKER METHOD: cook on low for 6-8 hours or high for 2-4 hours.

STOVETOP METHOD: Stir in the pasta and beans and turn to high. Cook until the pasta is al dente, 6 to 8 minutes.

Stir in the kale and continue to simmer until the greens are wilted, about 5 minutes. Stir in half of the Parmesan (optional) and season to taste with salt and pepper.

Serve topped with remaining Parmesan (omit parmesan for dairy-free). This recipe makes 4 servings. Refrigerate leftovers within 2 hours.