Italian · Serves 2
with White Beans, Parmesan & Buttered Baguette
For this riff on Italian wedding soup, mini sausage meatballs steal the show. They simmer in a garlicky tomato broth with beans, carrots, and scallions until tender. Sprinkle your bowls with umami-rich Parmesan cheese and serve with buttery toasted baguette for a hearty, comforting meal in just 20 minutes.
Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce.
Trim, peel, and cut carrot into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans.
Heat a drizzle of oil in a medium pot over medium-high heat. Add carrot and scallion whites to hot pot. Cook, stirring occasionally, until carrot is slightly tender and scallions are browned and fragrant, 2-4 minutes.
While veggies cook, form sausage* into 12-14 1-inch meatballs (24-28 meatballs for 4 servings).
Add beans, crushed tomatoes, stock concentrates, garlic powder, half the celery salt, 11⁄2 cups water, and 1⁄2 tsp sugar to pot with veggies (for 4 servings, use all the celery salt, 3 cups water, and 1 tsp sugar). Bring to a boil.
Once boiling, carefully add mini meatballs to pot. Cook, stirring occasionally, until meatballs are cooked through, 4-6 minutes.
Taste and season with salt and pepper if desired.
Halve baguette lengthwise; toast until golden brown. Spread cut sides with softened butter.
Divide soup between bowls and top with Parmesan and scallion greens. Serve with buttered baguette on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
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