1 lb. dried pinto beans
1/4 lb. bacon, chopped
2 cloves minced garlic
1 tsp. basil
1/4 tsp. pepper
2 c. sliced zucchini
2 c. macaroni, cooked
Grated Parmesan cheese
3 (13 3/4 or 14 1/2 oz.) cans beef broth
1 c. chopped carrots
1/2 tsp. salt
3 c. coarsely shredded cabbage
1 lg. can (14 1/2 to 16 oz.) chopped tomatoes

Wash beans; discard any shriveled beans. Drain and put in large saucepot. Cover with water and soak overnight. In a large saucepot, combine beans, soaking liquid and broth. Cover and simmer 1 1/2 hours. In a skillet, cook bacon, onion, and garlic until onion is transparent. Stir into beans. Add carrots and basil; salt and pepper. Simmer 35 minutes. Add cabbage, zucchini, and tomatoes with liquid. Simmer 30 minutes or until tender. Stir in macaroni; heat through. Serve with Parmesan cheese.