Tip the canned
tomatoes into a saucepan along with the
stock, bring to the boil, then turn down
the heat and throw in the carrots. Gently
simmer the soup until the carrots are
cooked, about 15 minutes.
Stir in the pulses
and spinach and heat until the spinach
has wilted. Spoon in the pesto and
gently mix into the soup. Serve with
some crusty bread.