Sausage, Leek & Potato Stew

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.