Place garlic, onion, celery, carrot, stock, paste and tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
2.
Add cannellini beans and enough of the water to make a thick soup consistency. Cook, covered, on low, for 2 hours. Season to taste.
3.
Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender, adding green beans and peas for the last 2 minutes of cooking time; drain.
4.
Divide pasta, green beans, peas and cabbage among serving bowls; ladle soup mixture into bowls. Serve minestrone topped with parmesan and parsley.
Accompany with toasted crusty bread. Suitable to freeze at the end of step 2.
