• Trim the root and dark green leafy part from half the leek (double for 4p). Thinly slice.
• Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
• Roughly chop half the parsley (double for 4p), 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 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, cannelini bean and chorizo soup.
• Garnish with the chopped parsley and grated cheese.