Leek, Potato and Spinach Stew

Leek, Potato and Spinach Stew


Ingredients

serves 4 to 6

  • 1 tablespoon extra-virgin olive oil

  • 2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)

  • 2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well

  • 4 cloves garlic, thinly sliced

  • 1/4 teaspoon salt

  • 1 cup dry white wine

  • 1 pound new or red potatoes, halved and thinly sliced

  • 4 cups reduced-sodium chicken or vegetable broth

  • 8 ounces spinach, stemmed and chopped (about 8 cups)

  • 1 bunch scallions, sliced

  • 1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed

  • 1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

Directions

  1.  Heat oil in a Dutch oven over medium heat.

  2. Add sausage, if using, and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes.

  3. Add garlic and salt and stir until fragrant, about 20 seconds.

  4. Add wine, cover and bring to a boil over high heat.

  5. Uncover and cook until the wine is almost evaporated, about 4 minutes.

  6. Add potatoes and broth; cover and bring to a boil.

  7. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes.

  8. Remove from the heat and stir in beans.

  9. Cover and let stand for 1 minute.

  10. Divide among 6 soup bowls and sprinkle each portion with herbs

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