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

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