Leek, Potato & Spinach Stew (Printer-Friendly Version) | Eating Well
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Leek, Potato & Spinach Stew

http://www.eatingwell.com/recipes/leek_potato_spinach_stew.html

From EatingWell:  May/June 2010

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.

6 servings, about 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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

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