In a separate large freezer bag, add the diced onion, garlic, celery, carrots, white wine, diced tomatoes, mixed beans, tomato paste, Italian seasoning, black pepper, parmesan cheese, and basil pesto.
Squish to combine the ingredients. Remove excess air from the bag and seal. Staple the bag of pasta to the large bag above the seal. Freeze.
Pour the contents of the large bag into a stockpot and add four cups of vegetable broth. Cook over medium high heat until the liquid begins to boil, then reduce the heat to medium low and simmer for 15 minutes
Pour the contents of the large bag into the bowl of the slow cooker and add the vegetable broth. Place the lid on top and cook on low for four to six hours or high for two to three hours.