• Wash and dry produce. • Peel and mince garlic. Thinly slice scallions, separating whites from greens. Peel and dice carrots into 1/4-inch pieces. Dice celery into 1/4-inch pieces. Heat a drizzle of oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer sausage to a plate. Wipe out pot.

• In a large pot, heat a drizzle of oil over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 1-2 minutes. Add carrots and celery; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. • Stir in tomato paste, crushed tomatoes, beans and their liquid, stock concentrates, 2 cups water (4 cups for 4 servings), a pinch of chili flakes, salt, and pepper. Bring to a boil, then reduce heat to medium. Cook, scraping any browned bits from bottom of pot, until flavors meld, 6-8 minutes. Use pot used for sausage here.

• Add couscous to soup; season with salt and pepper. Cook, stirring occasionally, until couscous is tender and soup has thickened slightly, 6-8 minutes. • Meanwhile, in a medium pan, heat a drizzle of olive oil over medium heat. Add panko and a pinch of salt and pepper; cook, stirring, until lightly browned, 3-5 minutes. TIP: Watch carefully to avoid burning. Once soup is done, stir in cooked sausage.

• Divide soup between bowls. Top with Parmesan, toasted panko, scallion greens, and a pinch of pepper to taste. Serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.