Hearty Italian Bean Soup - cooking recipe

Ingredients

1/4 lb. cooked ham
2 medium-size celery stalks
2 medium carrots
1 medium onion
1 medium zucchini
1 (15 to 19 oz.) white kidney beans
1 (15 to 19 oz.) red kidney beans
1 Tbsp. olive or salad oil
1/2 tsp. basil leaves
1/4 tsp. pepper
1 (16 oz.) can stewed tomatoes
1 (13 3/4 oz. to 14 1/2 oz.) can chicken broth
1 c. frozen spinach

Preparation

Cut ham into pieces.
Dice celery, carrots, onion and zucchini.
In a 5-quart saucepot, add all ingredients.
Cook until vegetables are tender.
Stir in tomatoes, chicken broth, spinach, beans and 2 cups water.
Cook over low heat.
Makes 5 main-dish servings, about 240 calories, 6 g fat, 9 mg cholesterol.