3 slices bacon, finely chopped
1 c. chopped onion
1/2 c. chopped celery
2 lrg. cloves garlic, minced
1 tsp. basil leaves, crushed
1 can beef broth
1 can bean with bacon soup
1 1/2 soup cans water
16 oz. can tomatoes, undrained
1/2 c. uncooked ditalini (sm. tube macaroni)
1/2 tsp. salt
1 c. cabbage cut in long thin shreds
1 c. cubed zucchini

In large saucepan, brown bacon and cook onion and celery with garlic and basil until tender. Sir in soups, water, tomatoes, ditali and salt.

Bring to a boil; cover. Reduce heat; simmer 15 minutes. Add cabbage and zucchini; cook for 10 minutes more or until done.

Stir occasionally.

Makes about 8 cups.