Chop the onions, celery, and garlic and fry in a large pan over a low heat for a few minutes until soft.
While the onions are cooking, wash, peel (if needed) and chop all of the veg to roughly the equal size and place it in the pan.
Now, crumble in the stock cube and add the chopped tomatoes and paste.
Add enough water until it almost reaches the top of the vegetables, cover with a lid and bring to the boil. Once it has boiled, turn the heat down to a simmer and leave to cook for 30-40mins, until the vegetables are soft and cooked through. Serve with a spoonful of basil pesto and fresh parsley leaves.