Rinse and peel the vegetables. Cut the carrots into bite-size pieces and slice the zucchini. Cube the kohlrabi. Cut the cabbage into 2 cm wide strips and cut the asparagus and scallion into 4 cm long pieces. Peel the shallots and sweat in hot olive oil until translucent. Press the garlic, add the vegetables and braise for about 5 minutes.
Pour in the broth, bring to a boil and simmer for about 20 minutes. Season with salt, pepper and lovage. Blanch, peel, quarter, core and dice the tomatoes. Drain the beans. Mix the tomatoes and beans into the soup. Cook until beans are tender. Season with salt and pepper.
Serve with parsley and parmesan.