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

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

• Stir cannellini beans, passata, chicken-style stock powder and the water and simmer, until reduced, 5-6 minutes. • Toast or grill ciabatta slices until golden. • Add baby spinach leaves, cooked chicken, 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!