• Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
• Peel, then cut carrot into 1/4-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Roughly chop spinach, if you like.

• Heat a large pot over medium-high.
• When hot, add 2 tbsp (4 tbsp) butter, then potatoes, carrots, onions and half the Zesty Garlic Blend.
• Season with salt and pepper.
• Cook for 4-5 min, stirring occasionally, until potatoes and veggies soften slightly. Transfer to a large bowl.

• Reduce heat to medium, then to the same pot, add beef. 
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 

• To the pot with beef, add Cream Sauce Spice Blend, half the garlic puree and the remaining Zesty Garlic Blend.
• Cook for 1 min, stirring often, until beef is coated.
• Add broth concentrate, potatoes, veggies and 2 cups (3 1/2 cups) water. Bring to a simmer.
• Once simmering, cook for 10-12 min, until veggies are tender and broth thickens slightly. 
• Add cream and spinach. Cook for 1-2 min, stirring occasionally, until spinach wilts.
• Season with salt and pepper. (TIP: If you prefer a more brothy soup, add more water, 1/4 cup at a time.)

• While soup simmers, halve ciabatta.
• To a small bowl, add remaining garlic puree and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
• Brush garlic oil onto cut sides of ciabatta.
• Add ciabatta directly to the middle rack of the oven, cut-side up.
• Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn!)

• Divide Italian beef soup between bowls.
• Sprinkle chili flakes over top, if you like.
• Serve garlic ciabatta on the side for dipping.

If you've opted to get beef, cook in the same way the recipe instructs you to cook the sausage.**