2 cans (15 ounces each) cannellini beans, drained and rinsed
2 cups fresh chopped kale, ribs removed
1/2 French baguette, cut into 16 slices, 1/4 inch thick
1/3 cup finely grated Parmesan cheese, addtional for garnish
Combine all Meatball ingredients in a large bowl; mixing lightly but thoroughly. Roll beef mixture into 48 small meatballs, about 1/2 ounce each. Cover and refrigerate.
Preheat oven to 350°F. Place baguette slices on shallow-rimmed baking sheet. Sprinkle slices with Parmesan cheese. Bake 8 to 9 minutes until cheese is melted and begins to brown. Set aside to cool.
Heat oil in 5-quart stockpot over medium heat until hot. Add onion, carrots and garlic; cook 5 minutes or until vegetables are soft. Add broth, rind, rosemary and thyme and bring to a boil. Gently add prepared meatballs, farro and beans to stockpot. Reduce heat to simmer; cook 20 to 25 minutes or until farro is soft and meatballs are cooked through, stirring occasionally. Remove herb sprigs and rind. Skim fat, if desired. Stir in kale and cook 5 minutes. Season with salt and pepper, as desired. Serve with Parmesan baguette slices and additional Parmesan cheese, as desired.
Safe Handling Tips
Safe Handling Tips:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.