Sausage, Leek & Potato Stew
.
Yield
6 servingsPrep
15 minCook
10 minReady
36 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
or other vegetable oil |
|
| 7 | ounces |
hot italian sausages
turkey, 2 links, casings removed |
|
| 2 |
leeks
chopped, white and light green parts only, rinsed well |
*
|
|
| 6 | cloves |
garlic
or to taste, thinly sliced |
|
|
salt
to taste |
*
|
||
| 1 | cup |
white wine
dry |
*
|
| 1 | pound |
new potatoes
or small potatoes, halved and thinly sliced |
|
| 4 | cups |
chicken broth, low salt
|
|
| 8 | cups |
spinach
stemmed and chopped, 8 ounces |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 15 | ounces |
beans
canned, cannellini preferably no-salt-added, rinsed |
|
| ⅔ | cup |
mixed herbs
freshly chopped, such as dill, chervil, chives and parsley |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
or other vegetable oil |
|
| 202.3 | ml/g |
hot italian sausages
turkey, 2 links, casings removed |
|
| 2 | each |
leeks
chopped, white and light green parts only, rinsed well |
*
|
| 6 | cloves |
garlic
or to taste, thinly sliced |
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
white wine
dry |
*
|
| 453.6 | g |
new potatoes
or small potatoes, halved and thinly sliced |
|
| 946 | ml |
chicken broth, low salt
|
|
| 1.9 | l |
spinach
stemmed and chopped, 8 ounces |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 433.5 | ml/g |
beans
canned, cannellini preferably no-salt-added, rinsed |
|
| 158 | ml |
mixed herbs
freshly chopped, such as dill, chervil, chives and parsley |
* |
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.
