Spring Vegetable Soup

Ingredients

• 1 Tbsp. margarine
• 1 bunch leeks (about 1 lb.), cleaned, cut into 1/4-inch-thick slices
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped celery
• 2 cups chopped zucchini
• 2 cups cubed unpeeled potatoes
• 5 cans (14-1/2 oz. each) low-sodium chicken broth (about 2 qt.)
• 1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/8 tsp. dried thyme leaves