• Cut chicken breast into 2cm chunks. • Drain and rinse cannellini beans. • Pick thyme leaves. • Slice bake-at-home ciabatta.

• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook chicken and soffritto mix, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add thyme and cook until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.

• Stir in cannellini beans, diced tomatoes with onion & garlic (see ingredients) and the water and simmer until reduced, 5-6 minutes. Season to taste with salt & pepper. • Toast or grill ciabatta slices until golden. • Add baby spinach leaves, the butter and brown sugar to the soup and stir until wilted.

• Divide chicken and cannellini bean soup between bowls. • Dollop over basil pesto. • Serve with ciabatta (butter if preferred). Enjoy!