Hearty Italian Bean Soup

Here's the recipe for the soup I made yesterday. I'm sure you've all had it at some point. I should have posted last month for the healthy recipe month. Grandma got the original recipe from Cooking Light Magazine. It's healthy, easy, and delicious!

HEARTY ITALIAN BEAN SOUP

1/4 lb. Cooked ham, in one piece ½ tsp. Dried basil

2 medium celery stalks 1/4 tsp. Pepper

2 medium carrots 1 (14-16oz.) Can stewed tomatoes

1 medium onion 1 (14-1/2 oz) can chicken broth

1 medium zucchini 1 cup packed chopped spinach

2 (15-19oz) cans white kidney beans grated parmesan cheese

(Cannellini) rinsed & drained

1 Tbsp. Olive or salad oil

Cut ham into ½ “ pieces; dice celery; thinly slice carrots; chop onion; dice zucchini. Remove 1 ½ cups white kidney beans to medium bowl; mash beans until smooth.

Heat oil in 5-qt. Dutch oven over medium-high heat, cook ham, celery, carrots, onion, zucchini, basil, and pepper until vegetables are tender and begin to brown, about 15 minutes.

Stir in stewed tomatoes, chicken broth, chopped spinach, mashed beans, and 2 cups water, using spoon to break up tomatoes. Over high heat, bring to boil; reduce heat to low; cover and simmer 15 minutes. Stir in remaining beans; heat through. Sprinkle each serving with parmesan cheese.