Potato Spinach Stew

For a healthy, keep-yourself-warm dish, try this delicious stew!

Ingredients

• 1 tablespoon organic extra-virgin olive oil
• 2 links hot Italian turkey sausage (6-7 ounces), casings removed
• 2 cups chopped organic leeks (about 2 leeks), white and light green parts only, rinsed well
• 4 cloves organic garlic, thinly sliced
• 1/8 teaspoon salt
• 1 cup dry white wine
• 1 pound new or small organic potatoes, halved and thinly sliced
• 4 cups reduced-sodium chicken broth
• 8 ounces organic spinach, stemmed and chopped (about 8 cups)
• 1 bunch organic scallions, sliced
• 1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
• 1/2 cup chopped organic fresh herbs, such as dill, chervil, chives and/or parsley

Preparation

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 herbs.