Ingredients
2 tablespoons butter1 medium onion, chopped1 celery rib, chopped2 garlic cloves, minced5 cups reduced-sodium chicken broth3 medium carrots, julienned1/4 teaspoon pepper1 pound zucchini or yellow summer squash, julienned (about 6 cups)3 medium tomatoes, chopped1 can (15-1/2 ounces) hominy, rinsed and drained2-1/2 cups frozen lima beans (about 12 ounces), thawed2 cups cubed cooked turkey1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basilShredded Parmesan cheese
Preparation
In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.
