One-Pot Chorizo & Cannellini Bean Soup
with Ciabatta Toast & Pesto Topping

Ingredients

for 4 servings

• 1 packet mild chorizo
• 1 packet cannellini beans
• 1 packet soffritto mix
• 1 sachet chicken-style stock powder
• 1 packet basil pesto
• 1 packet Bake-At-Home Ciabatta
• 1 packet passata
• 1 packet baby spinach leaves
• Olive oil
• 20g butter
• 1 cup water
• 1tsp brown sugar

Preparation

1. • Roughly chop mild chorizo.
   • Pick thyme leaves.
   • Drain and rinse cannellini beans.
   • Slice bake-at-home ciabatta.
2. • 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.
3. • 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, the butter and brown sugar to the soup and stir until wilted.
4. • Divide chorizo and cannellini bean soup between bowls.
   • Dollop over basil pesto.
   • Serve with ciabatta (butter your toast if preferred).