Italian Bean Soup - cooking recipe

Ingredients

1/4 lb. cooked ham in 1/2-inch pieces
2 stalks celery, thinly sliced
2 carrots, sliced
1 medium onion, diced
1 medium zucchini, diced
2 cans white kidney beans (cannellini; 15 to 19 oz. each)
1 Tbsp. olive or salad oil
1/2 tsp. basil
1/4 tsp. pepper
1 can stewed tomatoes (14 1/2 to 16 oz.)
1 can chicken broth (13 to 14 1/2 oz.)
1 c. packed chopped spinach
grated Parmesan cheese (optional)

Preparation

Drain and rinse the white kidney beans.
Remove 1 1/2 cups beans to medium bowl.
With potato masher or fork, mash beans until smooth.
In 5-quart Dutch oven or saucepot over medium high heat, in hot oil, cook ham, celery, carrots, onion, zucchini, basil and pepper until vegetables are tender and begin to brown, about 15 minutes.
Stir in stewed tomatoes, chicken broth, spinach, mashed beans and 2 cups water.
Over high heat, heat to boiling.
Reduce heat to low, cover and simmer 15 minutes.
Stir in remaining beans; heat through.
When serving, sprinkle each serving with grated Parmesan cheese, if desired.