TREAT: Minestrone Soup

I might be the world's most picky minestrone soup eater, and it took me a LONG time to find this recipe, which I love and am obsessed with and eat way too often.  I hope you enjoy it as much as I do!  

Ingredients: 

4 tablespoons butter (I have tried with margarine, but it does not taste the same)

3/4 cup chopped onion 

1/4 cup chopped celery 

1/2 cup chopped carrots 

1 can (19 ounces) of cannellini beans 

1/2 cup shredded cabbage 

1 can (14.5 ounces) stewed tomatoes 

1 tablespoon tomato paste 

1 1/2 cups cubed potatoes 

1 quart vegetable broth 

2 cloves of garlic, minced 

2 tablespoons dried parsley 

1 teaspoon salt 

1/2 cup elbow macaroni 

1/2 cup grated Parmesan cheese 

Directions: 

Melt the butter in a heavy pot over medium heat.  Add onion, celery and carrots; sautee for a few minutes. 

Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley and salt to the pot. 

Bring to a boil, cover and reduce heat.  Simmer for approximately 1 hour, or until vegetables are barely tender. 

Add pasta and simmer for 30 minutes more.  Taste & correct seasoning, if necessary.  

Serve hot with grated cheese on top of each bowl.

Enjoy!