1 1/2 c. dried beans
2 med. carrots, sliced
3/4 c. celery, chopped
5 cloves garlic, minced
1 lg. zucchini, sliced
1/2 tsp. sage
3 oz. sm. noodles
2 c. water
6 strips bacon, diced
1 lg. onion, diced
32 oz. canned tomatoes
3 tsp. salt
2 tsp. basil
2 c. cabbage, diced
2 tbsp. Parmesan cheese

Combine beans and water in a large pot. Bring to a boil and simmer for 2 minutes. Remove from heat, cover, let stand 1/2 hour. Add carrots, cover and simmer for 1/2 hour. Cook the bacon until it's crisp and drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onion, celery and garlic in reserved bacon drippings, until the vegetables are almost tender and drain.

Add to beans along with the undrained tomatoes, cabbage, zucchini, salt, basil, and sage. Bring to a boil, stir in noodles, reduce heat and simmer for 10 minutes. Add crumbled bacon and Parmesan cheese to the top of the soup and serve.