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In a large hot pan, cook off chorizo in a pot until lightly browned and removed. No need for oil here as the chorizo has enough fat to cover this.
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Once removed, add a splash of olive oil and cook garlic, ginger, and spring onions until lightly softened. Add leek, zucchini, carrot and celery and cook until they begin to soften.
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Add beef stock and cook for 10 minutes. Add tomatoes, kidney beans and the chorizo and pasta into the pot into the pot and cook for a further 10 minutes.
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Lastly, add kale and baby spinach and leave to wilt.
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Enjoy and serve with family and friends!
