Smoky Chicken, Chorizo and Butter Bean Winter Soup

While the chorizo fries, peel and grate the garlic (or use a garlic press). 

Halve, peel and thinly slice the red onion.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Drain and rinse the butter beans in a sieve.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed (no need to clean - the chorizo oil adds to the flavour!).

Once hot, add the diced chicken, onion and sliced pepper. Season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Next, add the smoked paprika and half the garlic. Fry for 1 min more. 

Stir the passata, butter beans, vegetable stock paste and water for the soup (see pantry for amount) into the pan. 

Bring to the boil, then lower to a simmer. Cook until thickened slightly, 4-5 mins. 

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

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

When your soup has thickened, stir through the fried chorizo, sun-dried tomato paste and honey (see pantry for amount).