Leek, Potato & Spinach Stew
http://www.eatingwell.com/recipes/leek_potato_spinach_stew.html
From EatingWell: May/June 2010For 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.
6 servings, about 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 links hot Italian turkey sausage (6-7 ounces), casings removed
- 2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
- 4 cloves garlic, thinly sliced
- 1/8 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 bunch scallions, sliced
- 1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
- 1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
Preparation
- 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
Per serving : 251 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 16 mg Cholesterol; 32 g Carbohydrates; 14 g Protein; 6 g Fiber; 700 mg Sodium; 956 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat