Ingredients
1 tablespoon olive oil1 medium potato, peeled and cut into 1/2-inch cubes2 medium carrots, chopped1 medium onion, chopped2 celery ribs, chopped1 medium zucchini, chopped1 teaspoon finely chopped seeded jalapeno pepper1 can (15-1/2 ounces) navy beans, rinsed and drained2 to 2-1/2 cups vegetable or chicken broth1 can (8 ounces) tomato sauce2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
Preparation
In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender.
Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
