Heat the oil in a saucepan, add the onion and fry gently for 5 minutes, stirring occasionally until softened. Add the garlic, tomatoes, stock, pesto, lemon rind and a little salt and pepper and simmer gently for 10 minutes.
Add the broccoli, courgettes, soya beans and pasta shapes, then simmer for 6 minutes. Add the spinach and lemon juice and cook for 2 minutes until the spinach has just wilted and the pasta is cooked.
Ladle into bowls, top with extra spoonfuls of pesto and garnish with a sprinkling of basil leaves. Serve with warm olive or sun-dried tomato focaccia or ciabatta bread or Parmesan thins.