Chicken Sausage & White Bean Soup

• Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add sausage*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Transfer to a plate.

• To same pot over medium-high heat, add another drizzle of oil, onion, carrots, and a pinch of salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 minutes. • Stir in diced tomato, tomato paste, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest in the next step). Cook until fragrant, 1-2 minutes. • Stir in beans and their liquid, stock concentrates, and 3½ cups water (6 cups for 4 servings). • Cover pot and bring to a boil, then uncover and stir in cooked sausage. Reduce heat to medium and simmer until soup is slightly thickened, 7-10 minutes.

• While soup simmers, heat broiler to high. • Stir remaining garlic powder into softened butter until combined; season with a pinch of salt and pepper. TIP: If butter isn’t yet softened, microwave for 10-15 seconds.

• Halve ciabatta, then cut on a diagonal to create triangles. Place cut sides up on a baking sheet and spread with garlic butter. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Sprinkle with half the Parmesan (save the rest for serving). • Broil until golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning.