• Wash and dry produce. • Trim, peel, and dice carrot into 1/2-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale. Heat a large drizzle of oil in a large pot over medium-high heat. Add turkey and season with half the Tuscan Heat Spice; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Transfer to a plate; wipe out pot.

• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add another drizzle of olive oil, then stir in garlic, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest later); cook until fragrant, 30 seconds. Use pot used for turkey here. Stir in remaining Tuscan Heat Spice.

• Stir chickpeas and their liquid, diced tomatoes, veggie stock concentrate, mushroom stock concentrate, 31/2 cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, 13-15 minutes. Add turkey along with chickpeas.

• Once carrot is just softened, stir in couscous and kale. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes. • Uncover and stir in half the Parmesan (save the rest for serving). Taste and season generously with salt and pepper. Turn off heat.

• Meanwhile, halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave- safe bowl; microwave until softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.

• Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.