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| 1/4 x ca. 450 g | 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 Esslöffel | olive oil |
| 1/2 Teelöffel | basil |
| 1/4 Teelöffel | pepper |
| 1 Dose | (16 oz) tomato, stewed |
| 1 Dose | (14 oz) chicken broth |
| 1 Tasse | Spinach, fresh, chopped |
| 1 Prise | parmesan grated |
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1. Remove 1 1/2 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.
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