Fry bacon pieces in the bottom of a large stockpot until cooked through. Add the butter, garlic, carrots, onion and leek. Saute over medium heat until onions are translucent. Add in the cabbage, zucchini, new potatoes, sweet potatoes, spinach and mushrooms. Pour in the chicken and beef stocks and add the red wine. Add the basil, oregano, salt and pepper. Stir to mix and bring to a boil. Reduce heat and simmer for about 15 minutes.
Rinse and add the beans and red lentils, tomatoes, and pasta. Cook for an additional 10 minutes, simmering until the pasta is done. Adjust seasonings to taste.
Ladle into cups and sprinkle parmesan cheese over and serve.