Chunky Italian-style soup with risoni

Instructions

1 In a large, heavy-based pan set over medium-high, combine tomatoes, stock powder and 2 cups water and bring to the boil. Add risoni and cook, stirring often, for 15–20 minutes.

2 Meanwhile, in a large non-stick frying pan heat olive oil over medium-high. Add chorizo and cook, stirring, for 2–3 minutes, or until golden. Add celery and onion and cook for 2–3 minutes.

3 Add the chorizo mixture, beans and spinach to the risoni. Season with cracked black pepper and simmer for 2–3 minutes. Stir through basil.

4 Divide soup into four bowls and top with pesto and extra basil leaves.