Spring Vegetable Soup

• 1 Tbsp. margarine
• 1 bunch leeks, cleaned, cut into 1/4-inch-thick slices
• 1 cup coarsely chopped carrots Target 2 lb For $3.00 thru 02/06
• 1 cup coarsely chopped celery
• 2 cups chopped zucchini
• 2 cups cubed, unpeeled potatoes
• 8 cups low sodium chicken broth
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• dash dried thyme leaves
• salt and black pepper

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

margarine, leeks, carrots target, celery, zucchini, potatoes, chicken broth, pasta sauce, thyme, salt

Taken from www.kraftrecipes.com/recipes/spring-vegetable-soup-83085.aspx (may not work)