Put dried beans in a large pot with 4 cups of water. Bring to a boil for 2 minutes. Cover, remove from heat and let stand 1 hour to soften the beans. Drain the beans, then cover with water, about 1/2 inch above the beans, then simmer until tender, about 45 minutes - 1 hour. Add more water if necessary, but do not drain.

In a large stockpot, cook the bacon for 5 minutes per side, until cooked through. Remove to a paper towel and set aside. Drain off most of the bacon fat leaving 1-2 tablespoons. Add the diced onion and minced garlic and cook for 3 minutes. Add in the diced zucchini, carrots and celery and continue cooking for 10 minutes until softened.

Add in the tomato paste, frozen vegetables and 2 cups of chicken broth and simmer for 15 minutes. Stir in the coarsely chopped cabbage with another cup of chicken broth and cook 10 minutes longer.

Add beans with their cooking water to the stockpot and gently stir to blend. Add more stock if needed, but the soup should be thick. Season with salt, pepper, thyme and parsley and finish cooking another 5-10 minutes.

Crumble or chop the bacon into small bits, then serve the soup in wide bowls topped with the crumbled bacon and a generous sprinkling of parmesan cheese. Serve with crusty bread.