• Wash and dry produce. • Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

• Heat a drizzle of oil in a large pot over medium heat. Add sausage; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes. • Break up meat into pieces, then add carrot, kale, and 1⁄2 tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3-4 minutes.

• Meanwhile, in a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4 servings) until mixture is smooth and no lumps remain. TIP: Mix with your finger to ensure there are no lumps! • Stir stock concentrates, cornstarch mixture, half the beans, and 1 1⁄2 cups water (3 cups for 4) into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot. • Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3-5 minutes. TIP: Check if the kale is wilting evenly and stir occasionally if necessary.

• Stir cream sauce base, remaining beans, and a big squeeze of lemon juice into pot with soup. Cook until combined and warmed through, 1-2 minutes. (TIP: Add another splash of water if you prefer a thinner broth.) Season with salt and pepper to taste. • Divide soup between bowls. Serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***