Leek, Potato & Spinach Stew

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.

IngredientsIngredient Checklist

1 tablespoon extra-virgin olive oil

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

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

4 cloves garlic, thinly sliced

⅛ 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 1 bunch scallions, sliced

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

½ cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
DirectionsInstructions Checklist
Step 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.

Nutrition Facts
Serving Size: About 1 1/2 Cups
Per Serving:
241 calories; protein 14.6g; carbohydrates 32g; dietary fiber 6.6g; fat 5.2g; saturated fat 0.9g; cholesterol 21.3mg; vitamin a iu 4418.2IU; vitamin c 36.8mg; folate 174mcg; calcium 121.3mg; iron 4mg; magnesium 71.5mg; potassium 1059.3mg; sodium 775.1mg; thiamin 0.2mg.
Exchanges:
1 1/2 Starch, 1 Vegetable, 1 Lean Meat, 1/2 Fat