In a 4-qt. saucepan or small Dutch oven, cook 3 slices of bacon over medium heat, stirring, until crisp, about 6 to 7 minutes. Add 1 chopped onion, 3 sliced celery ribs, 3 cloves of minced garlic and 1 1/2 tablespoons of dried basil. Cook until the veggies are tender, about 10 minutes. Stir in 1 15-ounce can of crushed tomatoes and 2 tablespoons of tomato paste. Cook, stirring often, for about 2 minutes. Increase the heat to medium-high, add 4 cups of chicken broth and bring to a boil. Immediately reduce the heat to medium-low and cover. Simmer for 20 minutes.
When the soup has finished simmering, add 1/2 cup of ditalini or orzo pasta, cover and simmer, stirring occasionally, until al dente, about 10 minutes. Stir in any cooked vegetables that you may have available such as corn kernels, green beans, butternut squash (cut into very small pieces) along with 1 15-ounce can of cannellini beans and cook until heated through, 2 minutes. Season and serve with grated Parmesan.