Healthy Recipes Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Turkey Sausage Recipes Leek, Potato & Spinach Stew 4.8 (6) 6 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Share Share Tweet Pin Email Cook Time: 35 mins Total Time: 35 mins Servings: 6 Yield: 6 servings, about 1 1/2 cups each Nutrition Profile: Dairy-Free Gluten-Free Healthy Aging Healthy Immunity High Fiber Low Added Sugars Low-Calorie Jump to Nutrition Facts 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 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 bunch scallions, sliced 1 15-ounce can cannellini beans, preferably no-salt-added, rinsed ½ cup chopped fresh herbs, such as dill, chervil, chives and/or parsley Directions 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. Print Nutrition Facts (per serving) 241 Calories 5g Fat 32g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 241 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 7g 24% Total Sugars 4g Protein 15g 29% Total Fat 5g 7% Saturated Fat 1g 5% Cholesterol 21mg 7% Vitamin A 4418IU 88% Vitamin C 37mg 41% Folate 174mcg 44% Sodium 775mg 34% Calcium 121mg 9% Iron 4mg 22% Magnesium 72mg 17% Potassium 1059mg 23% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved