Cut bacon into 1/2-inch pieces.

In a large stockpot, cook the bacon until almost done.

Dice the onion.

Chop the garlic.

Add the onions and garlic to the pot.

Cook until the onions are tender.

Add the diced tomatoes and about 4 cups water.

Slowly, add about half of the tomato paste.

Season with salt and pepper and the beef bouillon cubes.

Slowly add the remaining tomato paste.

Add either fresh vegetables such as corn, celery, potatoes, carrots, zucchini, or add 2 cans Veg-All.

Add the cooked ditalini to the soup.

Let the soup simmer for about 15 minutes.

Serve the soup hot with grated Parmesan cheese.

Refrigerate any leftovers for enhanced flavor the next day.