Leek, Potato and Spinach Stew

Name: Leek, Potato and Spinach Stew Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 Tbsp olive oil; 1# chicken sausage fully cooked and sliced thin; 2 cups chopped leeks white and light green parts only; 4 cloves garlic thinly sliced; 1/8 tsp salt; 1 cup chicken broth (or dry white wine); 1# Yukon Gold Potatoes halved and thinly sliced; 4 cups chicken broth; 1 10oz pkg fresh spinach; 1 bunch scallions sliced; 1 15oz can cannellini beans rinsed and drained; 1/2 cup chopped parsley or dill

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 Tbsp olive oil1# chicken sausage, fully cooked and sliced thin2 cups chopped leeks, white and light green parts only4 cloves garlic, thinly sliced1/8 tsp salt1 cup chicken broth (or dry white wine)1# Yukon Gold Potatoes, halved and thinly sliced4 cups chicken broth1 10oz pkg fresh spinach1 bunch scallions, sliced1 15oz can cannellini beans, rinsed and drained1/2 cup chopped parsley or dill

Directions

1. Heat oil in a dutch oven over medium heat. Add sausage and leeks, stirring occasionally, until the leeks are tender. Add garlic and salt and stir until fragrant, about 20 seconds. Add 1 cup broth (or wine if using), cover and bring to a boil over high heat. Uncover and cook until broth is almost evaporated, about 4 minutes. Add potatoes and 4 cups broth, cover and bring to a boil. Stir in the scallions and spinach and cook, covered until the potatoes are tender, about 5 minutes. Remove from heat and stir in the beans. Cover and let stand for 1 minute. Divide into 6 bowls and sprinkle with herbs.

Serving Size: Makes approximately 6 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SPARTANBABE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving