1 Combine the passata, stock powder and 2 cups of water in a large, heavy-based pan over medium-high heat. Bring to the boil and add risoni. Cook, stirring often, for 15–20 minutes.
2 Meanwhile, heat olive oil in a large non-stick frying pan over medium-high heat. Add chorizo; cook, stirring, for 2–3 minutes, or until golden. Add celery and onion; cook 2–3 minutes.
3 Add the chorizo mixture, beans and kale (or spinach) to the risoni. Season with cracked black pepper, simmer 2–3 minutes. Stir through basil. Thin the soup with extra water, if needed.
4 Divide soup into four serving bowls. Top with pesto, extra basil leaves, and serve with bread.