Hearty Italian Bean Soup - cooking recipe

Ingredients

1/4 lb. cooked ham (in 1 piece)
2 medium celery stalks
2 medium carrots
1 medium onion
1 medium zucchini
2 (15 to 19 oz.) cans white kidney beans, rinsed and drained
1 Tbsp. olive oil 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 3/4 to 14 1/2 oz.) can chicken broth
1/2 medium bunch spinach, chopped with tough stems removed
grated Parmesan cheese

Preparation

About 45 minutes before serving:
Cut ham into 1/2-inch pieces.
Dice celery.
Thinly slice carrots.
Chop onion.
Dice zucchini.
Remove 1 1/2 cups of white kidney beans to a medium bowl.
With potato masher or fork, mash beans until smooth.