Italian Bean Soup

• 1/4-inch ham slice
• 2 celery stalks
• 2 medium carrots
• 1 medium onion
• 1 medium zucchini
• 2 (15 to 19 oz.) cans navy beans, drained and rinsed
• 1 Tbsp. oil
• 1/2 tsp. basil
• 1/4 tsp. pepper
• 1 (14 to 16 oz.) stewed tomatoes
• 1 (13 to 14 oz.) can chicken broth
• 1 (10 oz.) pkg. frozen chopped spinach
• Parmesan cheese

1. Cut ham into 1/2-inch pieces; dice celery, carrots, onion and zucchini.
2. Remove 1 1/2 cups beans; mash beans until smooth.
3. In 5-quart pan over medium heat, cook ham and all veggies in hot oil. Add spices.
4. Cook until tender and begins to brown, about 15 minutes.
5. Stir in tomatoes, broth, chopped and squeezed spinach, mashed beans and 2 cups water, using spoon to break up tomatoes. Heat to boiling.
6. Reduce heat to low; simmer to blend flavors, 20 to 30 minutes.
7. Stir in remaining beans.
8. Spoon soup into large bowls.
9. Sprinkle with Parmesan cheese.

ham slice, celery stalks, carrots, onion, zucchini, navy beans, oil, basil, pepper, tomatoes, chicken broth, spinach, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97962 (may not work)