Sauté beef in a Dutch oven (or big pot) with the onion, celery, fennel and Dried Tomato & Garlic Pesto, until the beef is no longer pink. Drain the fat (if necessary), then add the water. Bring to a boil and add the remaining vegetables. Bring back to a boil and add the soup mix; reduce heat to low. Cover; simmer soup for 20 minutes or until noodles are tender. Stir often. Makes 6 hearty servings.