Heat the oil in a large, heavy-based saucepan over a low heat. Add the onion, carrots, celery, fennel and garlic cloves to the pan and cook, stirring occasionally, for 10 minutes. Add the wine and boil rapidly for 2 minutes. Stir in the tomatoes and stock and bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.
Add the potato, beans and cabbage, season with salt and pepper and cook for a further 20 minutes until all the vegetables are very tender.
Add the pasta to the soup and cook, stirring frequently, until al dente. Adjust the seasoning and serve with a generous dollop of Classic Basil Pesto (see