One-Pot Mexican Black Bean & Risoni Soup

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • Add tomato, black beans, Mexican Fiesta spice blend, garlic & herb seasoning and garlic and cook, until fragrant, 1-2 minutes. SPICY! The spice blend is hot, use less if you're sensitive to heat.

• To pan, stir in sweetcorn, vegetable stock pot, risoni, the water and brown sugar until combined. Bring to a boil then reduce heat to medium. Cover with a lid and simmer until soup is thickened and risoni is tender, 10 minutes. • Remove from heat, uncover, and stir in baby spinach leaves and the butter, until wilted, 1 minute. Season. TIP: Stir the soup every 3-4 minutes to mix the ingredients well.

ASSESS WATER QUANT CHECK RISONI COOK TIME