Wash and dry produce.

Peel and mince garlic. Thinly slice scallions, separating whites from greens. Peel and dice carrots into ¼-inch pieces. Dice celery into ¼-inch pieces.

Dice chicken* into ½-inch pieces and season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken and cook, until browned and cooked through, 4-6 minutes. Turn off heat; transfer chicken to a plate. Wipe out pot.

In a large pot, heat a drizzle of oil over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 1-2 minutes. Add carrots and celery; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.

Stir in tomato paste, crushed tomatoes, beans and their liquid, stock concentrates, half the Italian Seasoning (all for 4 servings), 2 cups water (4 cups for 4 servings), a pinch of chili flakes, salt, and pepper. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until slightly thickened, 6-8 minutes.

Use pot used for chicken here.

Add couscous to soup; season with salt and pepper. Cook, stirring occasionally, until couscous is tender, 6-8 minutes.

Meanwhile, in a medium pan, heat a drizzle of olive oil over medium heat. Add panko and a pinch of salt and pepper; cook, stirring, until lightly browned, 3-5 minutes. TIP: Watch carefully to avoid burning.

Once soup is done, stir in chicken.

Divide soup between bowls. Top with Parmesan, toasted panko, scallion greens, and a pinch of pepper to taste. Serve.