Mezzaluna Pasta en Brodo Inspired Brothy Soup

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat the butter (see pantry for amount) in a large saucepan on medium-high heat.

Once melted, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Meanwhile, peel and grate the garlic (or use a garlic press).

Finely chop the chives (use scissors if easier).

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 for now.

Once the leek has softened, add the remaining garlic and the balsamic vinegar to the pan and fry until the liquid has evaporated, 1-2 mins.

Stir in the sugar and water for the sauce (see pantry for both amounts), chicken broth paste and chicken stock paste. Bring to a boil, then reduce the heat and simmer, 1-2 mins.

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

Add the filled pasta to the broth and bring back to the boil. Cook until tender, 3 mins.

Stir half the chives through the broth. Taste and season with salt and pepper if needed.