Leek, Potato and Spinach Stew
Leek, Potato and Spinach Stew
Ingredients
serves 4 to 6
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1 tablespoon extra-virgin olive oil
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2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)
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2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
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4 cloves garlic, thinly sliced
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1/4 teaspoon salt
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1 cup dry white wine
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1 pound new or red potatoes, halved and thinly sliced
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4 cups reduced-sodium chicken or vegetable broth
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8 ounces spinach, stemmed and chopped (about 8 cups)
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1 bunch scallions, sliced
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1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed
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1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
Directions
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Heat oil in a Dutch oven over medium heat.
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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.
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Add garlic and salt and stir until fragrant, about 20 seconds.
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Add wine, cover and bring to a boil over high heat.
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Uncover and cook until the wine is almost evaporated, about 4 minutes.
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Add potatoes and broth; cover and bring to a boil.
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Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes.
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Remove from the heat and stir in beans.
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Cover and let stand for 1 minute.
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Divide among 6 soup bowls and sprinkle each portion with herbs
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