Hominy, an unexpected change from pasta, cuts cooking time in half. Prep tips: For speediest prep, use canned olives, prewashed bagged spinach, and frozen, diced onions. Add flavor to the basic broth, if you like, with fresh lemongrass or herbs. Serving tip: Make it a meal with warm, whole-grain bread and a salad of mixed greens tossed with olive oil and fresh lemon juice.
Recipe Yield:
6 servings
Recipe Calories:
229
Recipe Ingredient Details:
1 tablespoon olive oil
1 large onion, diced
3 large cloves garlic, finely chopped
1 stalk celery, diced
2 carrots, diced
6 cups low-sodium chicken or vegetable broth
2-3 cups chopped cooked turkey
2 cups canned hominy, rinsed and drained
1 15-ounce can diced tomatoes (undrained)
1/2 cup chopped kalamata olives, rinsed and drained
6 cups baby spinach leaves
Grated Asiago or Parmesan cheese, for garnish
Recipe Instructions:
Heat oil in a large, heavy pot; add onion, garlic, celery, and carrots, and sauté until vegetables are barely tender, 4–5 minutes. Add broth, turkey, hominy, and tomatoes. Bring to a boil, reduce heat, and simmer, covered, for 5 minutes. Stir in olives and spinach, cooking for 1 minute, or until spinach is just wilted. Season to taste with salt and pepper. Serve, sprinkled with grated cheese.
Thu, 2012-06-28 18:54
