4 slices bacon, diced
Cook bacon until crisp in large saucepan; drain, reserving drippings. Set bacon aside. Cook onion and garlic in bacon drippings until tender.
Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini and Italian seasoning. Bring to a boil. Reduce heat, cover and simmer 10 min or until vegetables are tender. Add pasta. Cover and simmer 10 min longer or until pasta is tender.
Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Sprinkle reserved bacon and Parmesan cheese over each serving.