Recipe of the Week - Minestrone

I made this today and it was yummmmmmmy! :) ** Btw, I added WAY more salt and also some fresh ground pepper to give it zest.**

Minestrone Soup I
"All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled."

INGREDIENTS 
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14.5 ounce) can stewed fire-roasted tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart vegetable broth
2 cloves garlic, minced
1 bunch fresh italian parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese

DIRECTIONS
1. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
2. 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.
3. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.