3 slices bacon, finely chopped
1 c. chopped onions
1/2 c. chopped celery
2 cloves garlic, minced
1 tsp. basil leaves, crushed
1 can beef broth
1 can bean with bacon soup
1 1/2 cans (soup can) water
1 (1 lb.) 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 a large sauce pot, brown bacon and cook onion and celery with garlic and basil until tender. Stir in soups and water with tomatoes, ditalini and salt. Bring to boil, cover. Reduce heat; simmer 15 minutes. Add cabbage and zucchini; cook 10 minutes more or until vegetables are done, stirring occasionally. Makes about 8 cups. Like spaghetti, it is very good reheated.