In a large pan, mix the basic tomato sauce with the vegetable stock. Stir in the carrot and bring to the boil, then simmer gently for 5 minutes.
Add the pasta to the soup and cook for 8 minutes, or according to pack instructions. Five minutes before the end of cooking, add the cabbage and cannellini beans.
To serve, stir the pesto into the soup and devour with crusty bread, toasted if liked.
Cook's tip: blitz this up in the blender to make a tasty purée for younger toddlers