Leek, Potato and Spinach Stew

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For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what’s in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese.

Leek, Potato and Spinach Stew
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 35 minutes

  • 1 tablespoon extra-virgin olive oil

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

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

  • 4 cloves garlic , thinly sliced

  • 1/8 teaspoon salt

  • 1 cup dry white wine

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

  • 4 cups reduced-sodium chicken broth

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

  • 1 bunch scallions , sliced

  • 1 15-ounce can cannellini beans , preferably no-salt-added, rinsed

  • 1/2 cup chopped fresh herbs , such as dill, chervil, chives and/or parsley

  1. Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Nutritional Facts

Serving Size
about 1 1/2 cups
32 g
5 g
Saturated Fat
1 g
14 g
16 mg
Dietary Fiber
6 g
956 mg
700 mg
6 servings
about 1 1/2 cups each
1 1/2 starch
1 vegetable
1 lean meat
1/2 fat
Vitamin A
88% daily value
Vitamin C
60% dv
31% dv
27% dv
25% dv
22% dv

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