HEARTY ITALIAN BEAN SOUP

2 cans (15 oz. each) white beans, rinsed and drained, divided use
1 tablespoon olive oil
1/4 pound cooked ham, cut into 1/2-inch cubes
2 celery stalk, diced
2 carrot, medium, chopped
1 medium onion, chopped
1 (8 ounce) zucchini, diced
1/2 teaspoon dried basil
1/4 tsp ground black pepper
1 (16 oz.) can stewed tomatoes
1 (14 oz.) can chicken broth
1 cup chopped fresh spinach
2 cups water
dash grated Parmesan cheese (for serving)

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 and saute ham, celery, carrot, 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.

Makes 5 servings
Source: Old magazine recipe clipping, unknown source