Ingredients

• 3 tablespoons first cold-pressed olive oil
• 1 onion
• 2 cloves garlic
• 2 carrots
• 2 and 1/2 liters broth
• 4 tablespoons fine pasta
• 3 young potatoes
• 2 cups shredded young green cabbage
• 1/2 zucchini
• 1 can fine white beans
• optional - 4 tablespoons finely grated Parmesan or Grana Padano
• 2 teaspoons dried oregano
• 2 tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons chopped parsley
• for seasoning e.g. 1 teaspoon Worcestershire sauce, chili

Preparation

1. In a large pot with olive oil, cook the diced onion until soft. Add finely grated garlic and peeled carrots grated on a larger grater.
2. Pour in the broth and bring to a boil. Add the pasta, peeled and diced potatoes and simmer for 5 minutes.
3. Add finely shredded cabbage, diced zucchini and the entire contents of the can of beans. Simmer for about 10 minutes. In the meantime add Parmesan, oregano, freshly ground pepper and salt to taste.
4. Add peeled and diced tomatoes (without seeds) and tomato paste and simmer for 5 minutes.
5. Sprinkle with chopped parsley and if needed, season with Worcestershire sauce and chili.