One Pot Italian Vegetable Soup

Wash and dry produce. Halve, peel, and dice onion. Trim, peel, and cut carrots into ¼-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Once pot is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

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.Use pot used for shrimp here.

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

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

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

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