• Remove the root and dark green leafy part from the leek. Thinly slice half (double for 4p).
• Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
• Roughly chop the parsley, stalks and all.
• Drain and rinse the cannellini beans.

• Heat a drizzle of oil in a large pot (for the soup) on medium-high heat.
• Once hot, add the sliced leek and season with salt and pepper.
• Cook the leek until softened, 4-5 mins, stirring occasionally.
• Add the chorizo and fry until browned, 4-5 mins. IMPORTANT: Cook the chorizo thoroughly.

• Add half the dried Italian herbs (double for 4p), courgette and cannellini beans. Cook for 1 min, stirring frequently.
• Add tomato paste, stock and 500ml water (double for 4p). Bring to a boil and simmer for 10-12 mins, or until the vegetables are tender.
• Stir in the dried chilli flakes (use less if you don't like spice).
• Season to taste with salt, pepper and sugar.

TIP: If you're in a hurry you can boil the water in your kettle.

• Dish up spoonfuls of healthy, hearty vegetable, cannellini bean and chorizo soup.
• Garnish with the chopped parsley and grated cheese.