In a large stock pot,over high heat, heat the olive oil to almost smoking. Add onions allowing to take a little color and stirring just to keep from burning.
Add carrots and fennel continuing to stir only periodically. When fennel has slightly softened, add celery and tomatoes. Allow moisture from tomatoes to cook off.
Add wine to deglaze and allow to reduce by half.
Add zucchini and water, allowing to return to a boil, decrease heat and simmer 10 minutes.
Add green beans allowing soup to return to simmer before adding cannellini beans and pasta. Soup is done when the pasta is al dente. Add 2 tbsp Pistou before serving allowing the rest of the pistou to be added to taste.
In a food processor, place basil, olive oil, and garlic. process to a paste then add cheese only processing enough to mix.