Combine tomatoes and stock in a large saucepan and bring to the boil.

Add carrots and simmer for 15minutes until the carrots are tender.

Stir in the pulses and spinach. Simmer until the spinach has wilted.

Spoon in pesto and gently mix.

• 2 (400g) tins of chopped tomatoes
• 2 (400g) tins of mixed pulses or beans, drained and rinsed
• 4 carrots, peeled and rougly chopped
• 2 litres of vegetable stock made from 2 cubes
• 175g spinach
• 1 tbsp roasted pepper pesto