Italian Bean Soup - cooking recipe

Ingredients

1/4 to 1/2 lb. cooked ham, cut into 1/2-inch pieces
2 celery stalks, diced
2 carrots, thinly sliced
1 large onion, chopped
1 medium zucchini (approximately 8 oz.)
2 (19 oz.) cans (cannellini) white kidney beans
1 Tbsp. olive oil
1/2 tsp. basil
1 (14 1/2 oz.) can chicken broth
1/4 tsp. pepper
1 (16 oz.) can stewed tomatoes
1/2 bunch fresh spinach, chopped
grated Parmesan cheese

Preparation

Mash 1 can of the beans until smooth.
In large soup pot, cook ham, celery, carrots, onion, zucchini, basil and pepper in olive oil until vegetables are tender and begin to brown, about 15 minutes.
Stir in stewed tomatoes, chicken broth, spinach, mashed white beans and 2 cups water; over high heat, heat to boiling. Reduce heat to low; simmer 15 minutes.
Stir in remaining beans; heat through.
Sprinkle each serving with Parmesan cheese.