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1. Add butter to stockpot. Heat over medium heat.
2. Sauté chopped onion, chopped celery, and chopped carrots. Sauté 3 minutes or until onions begin to soften.
3. Stir in Cannellini beans, shredded cabbage, stewed tomatoes, tomato paste, cubed potatoes, chicken stock, minced garlic, dried parsley, and salt.
4. Bring to a boil over medium-high heat.
5. Reduce heat, cover stockpot, and simmer 60 minutes.
6. Stir in macaroni noodles.
7. Simmer 30 minutes.
8. Serve in individual soup bowls. Garnish with grated Parmesan cheese.
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