Creamy Chicken, Leek and Butter Bean Pesto Soup

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.

Drain and rinse the butter beans in a sieve.

Stir the remaining garlic and cider vinegar into the leek. Fry for 1 min. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Add the butter beans to the pan and roughly mash half of them using a potato masher or the back of a fork.

Stir in the vegetable stock paste and water for the soup (see pantry for amount).

Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Meanwhile, stir in the creme fraiche. Add spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When everything's ready, stir half the cheese into the soup. 

Taste the soup and season with salt and pepper if needed.