- 1. Tip the tomatoes into a large saucepan along with the stock and bring to the boil.
- 2. Turn down the heat and add the carrots. Gently simmer the soup until the carrots are cooked this will take about 15 minutes.
- 3. Add the pulses and spinach and heat for a few minutes stirring until the spinach has wilted.
- 4. Spoon in the pesto and gently mix into the soup.