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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 20-30 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.