Bean and Vegetable Soup, First Time Around

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1/4 cup extra virgin olive oil

4 slices bacon, diced

2 medium onions, finely diced

1 stalk celery, finely diced

2 carrots, finely diced

4 cloves garlic, minced

1 large zucchini, cut into 1/2-inch dice (2 cups)

14-ounce can (or 2 cups) canned plum tomatoes, chopped

1/2 head small savoy cabbage, cut into 1-inch pieces or finely sliced

2 cups washed spinach leaves, chopped roughly

2 cans (16 ounces each) white beans; rinsed and drained; one can pureed, the can of beans left whole

1/2 cup stemmed washed basil leaves cut into strips

4 cups chicken broth, preferably homemade

4 cups water

Salt and freshly ground black pepper

About 1/2 cup grated Parmesan or Pecorino Romano cheese