1. In a large saucepot, bring the mirepoix, broth, and 2 cups water to a boil. Reduce the heat to simmer until the vegetables are crisp-tender, about 10 minutes.
2. Stir in the cauliflower, beans, and macaroni. Cook, stirring occasionally, until the noodles are just tender, about 8 minutes.
3. Stir in the cream and divide among serving dishes. Top with the cheese and serve.
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