Combine beef soup bones and water in a large pot.

Bring to a boil.

Cover, reduce heat, and simmer for approximately 2 1/2 hours.

Remove the bones and discard them.

Skim off any fat and debris from the stock.

Add salt, basil, sage, pepper, and sliced carrots to the stock.

Simmer, covered, until the carrots are almost tender.

While the carrots are simmering, heat oil or butter in a large skillet.

Sauté minced onions, celery, and chopped garlic in the skillet until they are almost tender.

Add the sautéed vegetables to the soup along with green beans, shredded cabbage, sliced zucchini, cut-up tomatoes (with juice), and rinsed beans.

Add tomato sauce to the soup, adjusting the amount to your taste.

Simmer for approximately 20 minutes to allow the flavors to meld.

Bring the soup back to a boil.

Add pasta to the boiling soup.

Cook for approximately 15 minutes, or until the pasta is tender.

Let the soup rest for a few minutes before serving to allow the flavors to fully develop.

Serve hot, garnished with grated Parmesan cheese.