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

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