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

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until golden and tender, 5-6 minutes. • Add thyme leaves, cooking until fragrant, 1 minute.

• Stir in 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, chorizo and cannellini bean soup between bowls. • Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!