Chicken Sausage & White Bean Soup

Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add sausage and cook, breaking up meat into pieces, until beginning to brown, 3-4 minutes.

Add scallion whites, carrots, and half the garlic to pot with sausage. Cook, stirring occasionally, until carrots begin to soften and sausage is browned, 2-3 minutes. Season with salt and pepper. Add tomato paste and oregano; stir to coat. If you’ve got some on hand, stir in as many chili flakes from your pantry as you like.

Stir in 2 cups water, stock concentrate, and ½ tsp salt (4 cups water and 1 tsp salt for 4 servings). Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until carrots are softened and soup has thickened slightly, 8-10 minutes (the soup should be gently bubbling). Stir in beans and their liquid; cook until beans are warmed through and sausage is cooked through, 2 minutes more. Reduce heat to low.

While soup simmers, add remaining garlic and a pinch of salt and pepper to bowl with butter. Microwave until butter has melted, 30 seconds. Halve and toast ciabatta. Spread cut sides with garlic butter. Halve garlic bread on a diagonal.