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Sausage, Leek and Potato Stew

 

.
35

Yield

6

servings

Prep

15

min

Cook

10

min

Ready

36

min

Trans-fat Free, High Fiber
 

Ingredients

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
cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 32537% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 799mg 33%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 33g
Vitamin A 75% Vitamin C 42%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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