Leek Potato & Spinach Stew

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.

Nutrition Information

234 Calories

30g Carbohydrates

12g Protein

241mg Potassium

6g Fiber

5g Sugar

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