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Leek, Potato & Spinach Stew

:  May/June 2010

Your rating: None Average: 4.5 (60 votes)

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.


READER'S COMMENT:
"Absolute comfort perfection. "
Leek, Potato & Spinach Stew Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low saturated fat | Low cholesterol | Low calorie | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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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; 0 g added sugars; 14 g protein; 6 g fiber; 700 mg sodium; 956 mg potassium.

Nutrition Bonus: Vitamin A (88% daily value), Vitamin C (60% dv), Folate (31% dv), Potassium (27% dv), Magnesium (25% dv), Iron (22% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat


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Recipe Categories

Style/Theme
Everyday favorites
One dish meals
Budget
Comfort foods
Entertaining, casual
Ease of Preparation
Easy
Type of Dish
Main dish, Other
Soups/stews
Total Time
45 minutes or less
Servings
6
Ethnic/Regional
American
Main Ingredient
Beans/Legumes
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
May/June 2010
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