Italian Bean Soup - cooking recipe

Ingredients

1/4 lb. cooked ham, in one piece
2 medium-size celery stalks
2 medium-size carrots
1 medium-size onion
1 medium-size zucchini (about 8 oz.)
2 (15 to 19 oz.) cans white kidney beans (cannellini), rinsed and drained
1 Tbsp. olive or salad oil
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 (14 1/2 to 16 oz.) can stewed tomatoes
1 (13 to 14 oz.) can chicken broth
1/2 medium-size bunch spinach, chopped with tough stems removed (about 1 c. packed)
grated Parmesan cheese (optional)

Preparation

About 45 minutes before serving:
Cut ham into 1/2-inch pieces; dice celery, thinly slice carrots, chop onion and dice zucchini. Remove 1 1/2 cups white kidney beans to medium bowl.
With potato masher or fork, mash beans until smooth.