Italian Bean Soup

• 2 medium celery stalks, diced
• 2 medium carrots, sliced
• 1 medium onion, diced
• 1 medium zucchini, diced
• 2 (16 oz.) cans white kidney beans
• 1 Tbsp. olive oil
• 1/2 tsp. dried basil
• 1/4 tsp. pepper
• 16 oz. can stewed tomatoes
• 14 oz. can chicken broth
• 1/2 bunch spinach, chopped
• grated Parmesan cheese

1. In 5-quart Dutch oven over medium-high heat in oil, saute celery, carrots, onion, zucchini and pepper until vegetables are tender and begin to brown, about 15 minutes.
2. Stir in stewed tomatoes, chicken broth, chopped spinach, white beans and 2 cups water.
3. Over high heat, heat to boiling.
4. Reduce heat to low. Cover and simmer 15 minutes.
5. Spoon soup into large soup bowls. Sprinkle with grated Parmesan cheese.

celery stalks, carrots, onion, zucchini, white kidney beans, olive oil, basil, pepper, tomatoes, chicken broth, spinach, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285174 (may not work)