Chicken Sausage & White Bean Soup

🥘 Ingredients

• Italian chicken sausage mix
  9 oz
• Parmesan cheese
  ½ cup
• Tuscan Heat Spice
  1 tbsp
• black pepper
  1 tsp
• butter
  4 tbsp
• cannellini beans
  1 unit
• carrot (diced)
  3 oz
• chicken stock concentrate
  1 unit
• ciabatta
  1 unit
• garlic powder
  1 tsp
• olive oil
  2 tbsp
• onion (finely chopped)
  1 unit
• salt
  1 tsp
• tomato (diced)
  1 unit
• tomato paste
  1 unit
• water
  3½ cups

🍳 Cookware

• small microwave-safe bowl
• medium pot
• large pot
• broiler
• baking sheet

1. 

   1

   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 carrot . Dice tomato .

   butter: 4 tbsp, onion: 1 unit (finely chopped), carrot: 3 oz (diced), tomato: 1 unit (diced)
2. 

   2

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

   olive oil: 2 tbsp, Italian chicken sausage mix: 9 oz
3. 

   3

   To same pot over medium-high heat, add another drizzle of oil, onion, carrots, and a pinch of salt and black 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 cannellini beans and their liquid, chicken stock concentrate , and 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 .

   salt: 1 tsp, black pepper: 1 tsp, tomato paste: 1 unit, Tuscan Heat Spice: 1 tbsp, garlic powder: 1 tsp, cannellini beans: 1 unit, chicken stock concentrate: 1 unit, water: 3½ cups
4. 

   4

   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 .
5. 

   5

   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 cheese (save the rest for serving). Broil until golden brown, ⏱️ 2-4 minutes . TIP: Watch carefully to avoid burning.

   ciabatta: 1 unit, Parmesan cheese: ½ cup
6. 

   6

   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.