1Cut bacon into pieces before cooking. I keep it frozen to make this process easier.In large stock pot, brown bacon until almost crisp then add onions, celery, garlic and basil and cook until tender. Drain only some of the bacon grease as you need to but leave some to cook veggies with and to add flavor to the soup.
2Stir in bean with bacon soup, beef broth, water, tomatoes, pasta and salt. Bring to a boil.
3Reduce heat, cover and simmer 15 min or longer.
4Add cabbage and zucchini the last 10 min of cooking right before serving. (you want it tender crisp)
5Top each bowl with grated Parmesan cheese. Enjoy!
6****This soup is good with smoked sausage or spicy ground sausage as well. You could add just about anything you wanted to it if you prefer having meat in your soup.****