This easy Leek, Potato and Spinach Stew recipe provides a fast, flavorful, and delicious dish. It is made with hot Italian turkey sausage, spring vegetables, and cannellini beans stewed in a silky white wine sauce until tender and rich. To further enhance the taste of your stew, serve each bowlful sprinkled with fresh herbs like dill, chervil, chives, or parsley. The choice is up to you!
This recipe calls for 1 cup dry white wine. One cup of wine will give the stew a richer taste. However, if you don’t have any leftover white wine sitting in the fridge that needs to be used, use more chicken broth instead.
To make the Leek, Potato and Spinach Stew, you will need the following ingredients:
In a large pot or Dutch oven over medium heat, heat 1 tablespoon olive oil. Add the hot Italian turkey sausage and 2 cups chopped leeks and cook, stirring occasionally to break up the sausage, until the leeks are tender, about 5 minutes.
Add in 4 thinly sliced garlic cloves and ⅛ teaspoon salt and stir until fragrant, 20 seconds.
Add 1 cup dry white wine, cover and bring to a boil over high heat. Once at a boil, uncover and cook until the wine has almost evaporated, about 4 minutes.
Add in the thinly sliced potatoes and 4 cups low-sodium chicken broth. Cover and bring to a boil.
Stir in 8 ounces chopped spinach and 1 bunch sliced scallions and cook, covered, until the potatoes are tender, about 5 minutes.
Remove the soup from the heat and stir in 1 can cannellini beans. Cover and let the beans warm through, about 1 minute.
Divide the soup among 6 bowls and sprinkle each portion with fresh herbs of choice. Enjoy!
This flavorful brothy Leek, Potato and Spinach Stew is infused with white wine and loaded with spring vegetables and hearty beans. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
This is a comforting and delicious stew! Thanks for sharing the recipe!
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