Name: Leek, Potato & Spinach Stew
Cook time: 35 min
Total time: 35 min
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; 0.125 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; 0.5 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

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.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

35 mins

Total Time:

35 mins

Servings:

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.

Nutrition Facts (per serving)

241	Calories
5g	Fat
32g	Carbs
15g	Protein

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.