Ingredients

4 tablespoons margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19-ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese

Directions

Melt butter or margarine in a heavy pot over medium heat. Add onion, celery and carrots; sauté 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 until vegetables are barely tender. Add pasta and simmer for 30 minutes more. Correct seasoning and serve hot with grated cheese.