One-Pot Chicken & Cannellini Bean Soup

• 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, 5-6 minutes. • Add thyme and cook until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.

• Stir cannellini beans, passata, chicken-style stock powder and the water and simmer, until reduced, 5-6 minutes. • Toast or grill ciabatta slices until golden. • Add baby spinach leaves, the butter and brown sugar to the soup and stir until wilted.