In a saucepan, cook the ham, carrots, leek and onion in the oil, without browning, for about 10 minutes. Add the cabbage and cook for about 5 minutes, stirring frequently. Add the wine and reduce for about 2 minutes.
Add the broth and squash and bring to a boil. Cover and simmer gently for 30 to 40 minutes. Add the beans. Season with salt and pepper.