Wash the onion, drain and cut in half. Clean or peel the soup greens, wash and cut into large pieces. Wash the chicken and pat dry.
Heat the oil in a large pot and brown the onion halves with the cut surface downwards. Add the vegetables, fry briefly and pour on about 3 litres of cold water. Add chicken, bay leaves, cloves, peppercorns and approx. 2 tsp. salt.
Bring to the boil, skim and simmer with slightly opened lid for about 1 1/2 hours.
Clean, wash and cut the savoy cabbage into strips. Carve tomatoes crosswise and put them in boiling water for about 1 minute. Put tomatoes on a sieve, rinse under cold water, drain and peel the skin.
Dice the tomatoes.
Lift the chicken out of the broth and let it cool down. Pour broth through a sieve, collect and pour back into the pot. Bring stock to the boil, add savoy cabbage and tomatoes and simmer covered for about 25 minutes.
Add the pasta after about 15 minutes and let it boil.
Put the beans on a sieve, rinse under cold water and drain. Remove chicken meat from skin and bone and pluck into bite-sized pieces. Add the beans and meat to the soup and heat for about 5 minutes.
Wash parsley, shake dry and chop. Stir parsley into the stew, season with salt and pepper.