Finely dice the onion, celery and bacon. Finely chop the parsley and garlic. Cut potatoes and tomato into 1 1/2cm pieces. Remove flowers from zucchini, take the stamen out and roughly tear up petals. Slice zucchini into rounds. Remove woody ends from the asparagus. Cut asparagus and beans into 2cm lengths. Remove stem from silverbeet. Shred silverbeet and radicchio leaves.
Pod the broad beans, blanch in hot water, refresh and peel off second skins.
Cook the pasta in boiling salted water until al dente. Refresh in cold water, drain well and reserve.
Warm oil in a large pot on a low heat. Sweat onion, celery, parsley and garlic with the sea salt for about 5 minutes. Add bacon and continue to cook for another 5 minutes. Add potato, silverbeet and tomato pieces and cook for another 5 minutes. Add stock, bring to a simmer and cook for 10 minutes. Add half the green beans, asparagus, zucchini and peas.
Bring to a boil then cook until very tender, about 10 minutes. Add the rest of the vegetables and cook until just tender but still vibrant and green. Just before the soup is ready, add the shredded radicchio leaves, torn zucchini flowers and cooked pasta. Stir into soup and warm through. Check seasoning.
Serve with a good grind of black pepper and a spoonful of pesto. Scatter some parmesan on top if you like.