2 cups thinly sliced leeks
4 cloves garlic, minced
6 cups reduced-sodium vegetable broth
1 medium zucchini or yellow summer squash, halved lengthwise and sliced
2 cups chopped tomatoes
2 cups frozen lima beans
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 cups chopped Swiss chard
½ cup chopped fresh basil
3 teaspoons lemon juice
In a 5- to 6-qt. Dutch oven heat oil over medium. Add leeks and garlic; cook 4 to 5 minutes or until tender, stirring occasionally. Add next six ingredients (through pepper). Bring to boiling; reduce heat. Simmer 15 minutes. Stir in Swiss chard and basil. Cook 5 minutes more or until chard is wilted. Before serving, stir in lemon juice.