4 slices bacon
1 onion, chopped
3 cloves garlic, chopped
4 stalks celery (plus leaf ends), chopped
2 (1 lb.) cans stewed tomatoes, broken up
1/2 head cabbage, chopped (opt.)
3 med. carrots, chopped
1 c. green beans
1 med. zucchini, chopped in lg. sections
1 can bean & bacon soup
1 can beef broth
1/4 c. minced, fresh parsley
1 tbsp. crumbled sweet basil
Salt & pepper to taste
1 c. elbow macaroni, cooked
Romano or Parmesan cheese to garnish

Brown bacon, remove from pan and crumble. In bacon drippings brown the onion and garlic. Now combine all ingredients in a Dutch oven and cook until vegetables are tender, 30 to 45 minutes. Top with grated Romano or Parmesan cheese.