Before starting, preheat your broiler to high. Wash and dry all produce. Thinly slice mushrooms. Roughly chop spinach. Cut ciabatta into 1/2-inch pieces.

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until beginning to brown. 1-2 min. Add mirepoix and half the Italian Seasoning. Cook, stirring occasionally, until veggies are tender, 4-5 min.

Add chickpeas and their liquid, crushed tomatoes, broth concentrate, soy sauce and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Reduce heat to medium and simmer until stew thickens slightly, 7-8 min. (NOTE: Add more water if you prefer a more soup-like consistency.) Add spinach and stir until wilted, 1-2 min. Season with salt and pepper.

While stew simmers, add ciabatta, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet, then toss to coat. Arrange in a single layer, then sprinkle half the Parmesan over top. Broil, in the middle of the oven, until golden, 4-6 min. (NOTE: Keep an eye on the croutons so they don't burn!)

Divide stew between bowls. Sprinkle with remaining Parmesan and top with croutons.