• Wash and dry all produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into 1/4-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.

• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. • Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 4-6 minutes.

• Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. • Add crushed tomatoes, stock concentrates, 3 cups water, and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes. • 4 SERVINGS: Use 6 cups water.

• Once carrots are just softened, stir in couscous and kale. Cook until couscous is tender and kale has wilted, 8-10 minutes. Taste and season generously with salt and pepper.

• While soup cooks, halve baguette. • Place 2 TBSP butter in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic powder (use the rest as you like) and season with salt and pepper. • Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal. • 4 SERVINGS: Use 4 TBSP butter and all the garlic powder.

• Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.