Ingreadient :

• 1 tablespoon olive oil
• 1 medium potato, peeled and cut into 1/2-inch cubes
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 medium zucchini, chopped
• 1 teaspoon finely chopped seeded jalapeno pepper
• 1 can (15-1/2 ounces) navy beans, rinsed and drained
• 2 to 2-1/2 cups vegetable or chicken broth
• 1 can (8 ounces) tomato sauce
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Direction :

1. 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.
2. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.