One-Pot Chorizo, Chicken & Cannellini Bean Soup

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside. • 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. TIP: Chicken is cooked through when it's no longer pink inside.

• Stir in 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, cooked chicken the butter and brown sugar to the soup and stir until wilted.