Italian Chicken Mini-Meatball Soup

Ingredients

• 6 oz carrot, cut into ½-inch pieces
• 4 scallions, whites and greens separated
• 2 (13.76 oz) cans crushed tomatoes
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 18 oz Italian chicken sausage mix
• 2 teaspoons garlic powder
• 4 chicken stock concentrates
• 1 teaspoon celery salt
• 6 tablespoons Parmesan cheese
• 2 demi-baguettes
• 1 teaspoon sugar
• 2 teaspoons cooking oil
• 2 tablespoons butter
• Salt and black pepper

Instructions

1. Bring the butter to room temperature. Wash and dry the produce. Trim and peel the carrot and cut it into ½-inch pieces. Thinly slice the scallions, separating the whites from the greens. Drain and rinse the beans.
2. Heat the oil in a medium pot over medium-high heat. Add the carrot and scallion whites and cook until the carrot is slightly tender and the scallions are browned and fragrant, 2–4 minutes. Meanwhile, form the sausage into 24–28 one-inch meatballs.
3. Add the beans, crushed tomatoes, stock concentrates, garlic powder, all the celery salt, 3 cups water, and sugar to the pot. Bring to a boil.
4. Carefully add the meatballs. Cook, stirring occasionally, until the meatballs are cooked through, 4–6 minutes. Taste and season with salt and pepper.
5. Halve the baguettes lengthwise and toast until golden. Spread the cut sides with softened butter. Divide the soup between bowls and top with Parmesan and scallion greens. Serve with the buttered baguette.