It's soup season. For real now, I think - that last blast of warm weather we got in Boston was flukey (it always happens, right?). Now it's chilly and sometimes wet and well, perfect for puttin' up a pot of soup. This stew hit the spot. If you're not familiar with Eating Well magazine, you need to check them out. They consistently turn out healthy, mostly easy recipes that are full of flavor. And if you're not up for another subscription, there's LOTS to enjoy on their site. You can thank me later.
Sausage, Potato, Leek & Spinach Stew (adapted from Eating Well Magazine)1 tablespoon extra-virgin olive oil 2 links hot Italian turkey sausage (6-7 ounces), casings removed 3 cups chopped leeks (about 3 leeks), white and light green parts only 4 cloves garlic, thinly sliced 1/8 teaspoon salt 1 cup dry white wine 1 pound new or small potatoes, halved and thinly sliced 6 cups reduced-sodium chicken broth 8 ounces baby spinach (about 8 cups) 1 bunch scallions, sliced 1 15-ounce can cannellini beans, preferably no-salt-added, rinsed 1/2 cup chopped fresh parsley
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 parsley.
This is awesome left over. I put a few handfuls of fresh baby spinach in a big soup bowl, added some stew, and microwaved it . . . warm, filling, flavorful and packed with veggie goodness.