1tsp olive oil
1 onion, peeled and chopped
1/2 red pepper, chopped
1 carrot, peeled and diced
500ml (18fl oz) vegetable stock
50g (2oz) spaghetti, broken into pieces
400g finest cherry tomatoes
250g (9oz) frozen soya beans, defrosted
2tsp green pesto
ground black pepper
Parmigiano cheese, grated, to serve
Heat the oil in a pan over a medium heat and gently cook the onion, pepper and carrot for around 5 minutes until starting to brown.
Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes
Add the tomatoes, oregano and soya beans and bring back to a gentle boil, stirring regularly.
Check the pasta is cooked, then spoon the soup into bowls. Add a dollop of pesto to each, then sprinkle with ground black pepper and grated Parmigiano cheese.