Melt margarine in large stockpot. Add leeks, carrots and celery; cook 5 min. or until crisp-tender, stirring occasionally.
Add zucchini and potatoes; cook and stir 2 min.
Add chicken broth, pasta sauce, salt, pepper and thyme; simmer 30 to 40 min. or until potatoes are tender, stirring occasionally.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Keep potatoes in a cool, dry, well-ventilated place. Avoid storing with onions because potatoes readily absorb odors. Protect them from moisture and light, which may cause them to turn green. Never refrigerate because cold changes the starch to sugar.
You can feel great serving your loved ones this low-fat, low-sodium soup. It provides 1/2 cup of the recommended 2-1/2 cups of vegetables per day.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, about 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.