One-Pot Chorizo & Cannellini Bean Soup

• 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 and cook until fragrant, 1 minute.

• Stir in cannellini beans, diced tomatoes with garlic and onion (1/2 packet // 1 packet), chicken stock pot 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.