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1
Make a cross in the bottom of each tomato and put them in a heatproof bowl.
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2
Pour over enough just-boiled water to cover the tomatoes and leave for 1 minute.
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3
If the tomatoes are ripe enough, the skins should shrink back under the hot water.
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4
Drain and leave to cool.
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5
Heat the oil in a large non-stick saucepan or saute pan and fry the onion very gently for 5 minutes until softened but not coloured, stirring often.
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6
While the onion is cooking, slip the skins off the tomatoes and cut the flesh into quarters.
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7
Scoop out the seeds and chuck them out.
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8
Cut the tomato flesh into rough 1cm cubes.
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9
Add the celery, garlic, leek, and courgettes to the pan with the onion.
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10
Stir over a low heat for a couple of minutes, then stir in the chopped tomatoes, pour over the chicken stock and bring to the boil.
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11
Break the spaghetti into short lengths and drop them into the pan.
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12
Add the tomato puree and bring the soup back to the boil, then cook for 8 minutes, stirring occasionally.
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13
Add the peas, kale or cabbage, and cook for another 5 minutes or until the pasta is just tender.
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14
Season the soup with salt and lots of freshly ground black pepper.
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15
Serve with a sprinkling of Parmesan and torn basil leaves if you like.
