3 slices bacon, chopped (or lean pork)
1 c. onion, chopped
1/2 c. chopped celery
2 lg. cloves garlic, minced
1 can beef broth soup
1 can bean with bacon soup
1 1/2 soup cans water
1 can (about 16 oz.) tomatoes
1/2 c. uncooked ditalini or other small macaroni
1 c. cabbage, cut into long shreds
1 c. cubed zucchini squash
1 tsp. basil leaves, crushed

In large saucepan brown bacon and cook onion and celery with garlic and basil until tender. Stir in soups, water, tomatoes, ditalini, and salt. Bring to a boil; cover. Reduce heat; simmer 15 minutes. Add cabbage and zucchini; cook 10 minutes more or until done. Stir occasionally. Makes about 8 cups.