Sausage & Tomato Soup Bar

• While couscous cooks, wash and dry produce. • Trim, peel, and dice carrots into 1⁄4-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a medium pot over medium-high heat. Add carrots and sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add tomato paste to pot; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes. • Add marinara, remaining stock concentrates, and 13⁄4 cups water (31⁄4 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until carrots are tender and soup has thickened slightly, 6-8 minutes more.

• While soup simmers, place spinach in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings) and cover tightly with plastic wrap. Microwave until slightly wilted, 1-2 minutes.

• In a large bowl, combine lettuce and dressing. Toss until thoroughly coated.