10 mins to prepare and 20 mins to cook
Make a cross in the bottom of each tomato and put in a heatproof bowl. Pour over enough just-boiled water to cover and leave for about a minute or until the skins shrink back under the hot water. Drain and leave until cool enough to handle. Slip the skins off and cut the tomatoes in half. Scoop out the seeds and discard. Cut the tomato flesh into roughly 1cm cubes.
Pour the oil into a large nonstick saucepan or saut pan and add the onion and fry gently for 3 minutes until softened and lightly coloured, stirring often. Add the garlic, carrot and courgette to the pan with the onion and stir over a low heat for 2 minutes.
Add the chopped tomatoes, pour over the chicken stock, add the tomato pure and bring to the boil. Break the spaghetti into short lengths and stir into the pan. Cook for 8 minutes, stirring occasionally. Add the green beans and peas. Return to a simmer and cook for a further 5 minutes or until the pasta is just tender, stirring regularly.
Season the soup with salt and lots of freshly ground black pepper. Ladle into deep bowls. Top with fresh basil pesto and serve with hunks of wholegrain bread.