Leek, Potato and Spinach Stew

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

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.