Spring Vegetable Soup

Ingredients

• 1 cup carrots coarsely chopped
• 1 cup celery coarsely chopped
• 70 oz chicken broth low-sodium canned ( 2 qt.)
• 0.3 tsp ground pepper black
• 1 lb leeks cleaned cut into 1/4-inch-thick slices
• 1 Tbsp butter 
• 2 cups potatoes cubed unpeeled
• 0.3 tsp salt 
• 0.1 tsp thyme leaves dried
• 1.5 cups classico tomato and basil pasta sauce 
• 2 cups zucchini chopped

Equipment

• pot

Directions

1. Melt margarine in large stockpot.
2. Add leeks, carrots and celery; cook 5 min. or until crisp-tender, stirring occasionally.
3. Add zucchini and potatoes; cook and stir 2 min.
4. Add chicken broth, pasta sauce, salt, pepper and thyme; simmer 30 to 40 min. or until potatoes are tender, stirring occasionally.