Melt the butter in a large dutch oven over medium heat then add the onion, celery, and carrots. Saute for ten minutes or until softened.
Next, add the beans, chopped cabbage, tomatoes, tomato paste, cubed potatoes, chicken stock, garlic, parsley, oregano, rosemary, salt and pepper to the pot and stir together.
Bring the soup to a boil, then turn the temperature down to a simmer. Cover the pot and continue to simmer for an hour and fifteen minutes, stirring a few times as the soup cooks. Break apart any large tomatoes that are larger than a spoonful.
Finally, take about 1/4 of the soup and place it in a blender. Pulse this until smooth and then add it back into the pot. Stir together well.
Taste for salt or any additional seasonings here you want to take up a notch.
Serve with a crusty piece of French bread on the side and topped with freshly grated parmesan cheese.
