Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight. Drain beans well; set aside.
Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.
Add olive oil to pan; place over medium-high heat until hot. Add leeks and next 4 ingredients; saute until tender. Stir in Italian seasoning and salt; saute 1 minute. Stir in beans, chicken broth, and 5 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.
Stir in tomato, macaroni, cabbage, zucchini, and spinach. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 tablespoon cheese and crumbled bacon.