• 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°.