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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
• 1/8 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
• 1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

Description

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 Ch

Eating Well