Rating: 4.59 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Soups Special Issue April 2016

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total:
35 mins
Servings:
6
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Ingredients

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Directions

Instructions Checklist
  • 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.

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Nutrition Facts

about 1 1/2 cups
241 calories; protein 14.6g; carbohydrates 32g; dietary fiber 6.6g; sugars 3.5g; 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.

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

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