• Roughly chop mild chorizo. • Drain and rinse half the cannellini beans (see ingredients). Slice bake-at-home ciabatta. • Cut chicken breast into 2cm chunks.

• 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 (when no longer pink inside), 5-6 minutes.

• Stir cannellini beans, passata, chicken-style stock powder and the water and simmer, until reduced, 5-6 minutes. • Place ciabatta slices in a toaster and toast 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 your toast if preferred). Enjoy!