Ingredients

• 4 tablespoons extra olive oil
• 1/2 onion
• 2 garlic cloves
• 3 young potatoes
• 2 liters broth
• bay leaf and 2 allspice berries
• 4 tablespoons small pasta e.g. "elbows"
• 1 can of white beans
• 2 cups shredded young green cabbage
• about 1/3 broccoli
• 1/2 smaller zucchini
• 5 green asparagus or cup of chopped green beans
• chopped basil (about 2 tablespoons)
• 4 tablespoons finely grated Parmesan or Grana Padano
• pinch of chili flakes

Preparation

1. In a large pot on olive oil glaze onion cut into cubes. Add finely minced garlic and peeled potatoes cut into cubes and sauté gently together briefly.
2. Pour in broth and bring to a boil. Add bay leaf and allspice.
3. Add pasta and cook for about 5 minutes.
4. Add white beans from the can with the whole liquid. Bring to a boil again, then cook for about 2-3 minutes.
5. Add finely shredded cabbage, then small broccoli florets and cut zucchini, bring everything to a boil.
6. In the meantime rinse asparagus, break off the hard ends (they will break at the right spot on their own). Discard the broken ends (they are fibrous and unpleasant), and cut the green parts diagonally into slices while keeping the tips whole.
7. If using beans instead of asparagus, chop them.
8. Add asparagus or beans to the soup and cook for about 3 minutes, until all vegetables are tender.
9. Season the soup with salt and pepper from a mill.
10. Add chopped basil, half of the grated cheese and chili flakes.
11. Stir and remove soup from heat.
12. Serve with the rest of Parmesan and extra olive oil if desired.