Recipe - Hearty Italian Bean Soup

One fourth pound Ham, cooked, cut into 1/2
2 Celery stalk, minced
2 Carrot, medium, chopped
1 Onion, medium,chopped
1 8 Ounce zucchini, minced
2 15 Oz. Can white beans
1 tablespoon Olive oil
One half teaspoon Basil
One fourth teaspoon Pepper
1 cn (16 oz) tomato, stewed
1 cn (14 oz) chicken broth
1 cup Spinach, fresh, chopped
1 ds Parmesan cheese, grated

1. Remove 1 One half cup white kidney beans to medium bowl; mash beans until
smooth with a potato masher or fork.

2. In 5 qt. pot, heat olive oil, ham, celery, carrots, onion, zucchini,
basil, and pepper until veggies are tender and begin to brown, about 15
minutes.

3. 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.

4. Sprinkle with parmesan cheese and serve.
Posted to MCRecipe Digest V1 #343

From: madams madams@phoenix.net

Date: Fri, 13 Dec 1996 20:17:09 0600