Hearty Italian White Bean Soup

tasteofhome.com

Rachelle Roa

1 tablespoon olive oil

1 medium potato, peeled and cut into ½-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 (15-½ ounces) navy beans, rinsed and drained

2 to 2-½ cups vegetable or chicken broth

1 can (8 ounces) tomato sauce

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1-½ teaspoons minced fresh thyme or ½ teaspoon dried thyme

Directions at tasteofhome.com

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