Chicken Sausage & White Bean Soup
with Cheesy Garlic Ciabatta Toasts
This soul-warming soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness—think spiced chicken sausage, earthy cannellini beans, savory Parmesan, and tender carrot and tomato. And because no good brothy bowl is complete without some bread for dunking, we’re also throwing in cheesy, garlicky ciabatta toasts. Get ready for a meal as satisfying as it is delicious.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
6 ounce
Carrots
1 unit
Roma Tomato
9 ounce
Italian Chicken Sausage Mix
1.5 ounce
Tomato Paste
1 tablespoon
Tuscan Heat Spice
13.4 ounce
Cannellini Beans
2 unit
Chicken Stock Concentrate
1 teaspoon
Garlic Powder
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. • Wash and dry all produce. • Halve, peel, and finely chop onion. Trim, peel, and dice carrots. Dice tomato.
• 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.
• Taste soup and season generously with salt and pepper. TIP: If soup is too thick, add a splash or two of water. • Divide soup between bowls and sprinkle with remaining Parmesan. Serve with cheesy garlic ciabatta toasts on the side.
