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1/4 Pound Ham, cooked, cut into 1/2
2 Celery stalk, diced
2 Carrot, medium, chopped
1 Onion, medium,chopped
1 (8 Ounce) Zucchini, diced
2 (15 Oz.) Can white Beans
1 Tablespoon Olive Oil
1/2 teaspoon Basil
1/4 teaspoon Pepper
1 (16 oz.) can Tomato, stewed
1 (14 oz.) can Chicken broth
1 cup Spinach, fresh, chopped
Dash Parmesan Cheese, grated
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Remove 1 1/2 cup white kidney beans to medium bowl; mash beans until smooth with a potato masher or fork. In 5 quart pot, heat olive oil, ham, celery, carrots, onion, zucchini, basil, and pepper until veggies are tender and begin to brown, about 15 minutes. Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white beans, and 2 cups water, use spoon to break up tomatoes; heat till boiling. Reduce heat, cover, and simmer 15 minutes to blend flavors. Stir in remaining beans; heat through. Sprinkle with Parmesan cheese and serve.
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