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YIELD
6 servingsPREP
15 minCOOK
10 minREADY
36 minIngredients
Directions
Heat oil in a Dutch oven over medium heat.
Stir in sausage and leeks and cook, stirring often and crumbling the sausage with a wooden spoon, until the leeks are tender, 4 to 6 minutes.
Add garlic and salt and stir until fragrant, about 20 to 30 seconds.
Pour in wine, cover and bring to a boil over high heat.
Uncover and continue cooking until the wine is almost evaporated, 5 to 6 minutes.
Mix in potatoes and broth, cover and bring to a boil.
Stir in spinach and scallions and cook, covered, until the potatoes are tender, 4 to 6 minutes.
Remove from the heat and stir in beans.
Cover and allow to stand for 2 minutes.
Divide among 6 bowls and sprinkle herbs on top of each bowl.
Serve warm with bread.
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