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Cut all the vegetables Macédoine. Melt the butter in a deep pan, add the vegetables and cook without colour for a few minutes, stirring occasionally with a wooden spatula. Add the garlic and cook for 2 minutes.
Add tomato puree and stir then add vegetable stock , bring to the boil, skim, season and simmer gently for approx. 20 mins.
Add peas, spaghetti, potato and Tomatoes Concassées and continue to simmer until all the ingredients are tender. Skim and adjust the seasoning.
Chop the parsley together and add to the boiling soup then remove from boil immediately.
Serve separately as accompaniments: Parmesan