Leek, Potato, & Spinach Stew

By Mother

Just a touch of sausage along with tons of vegetables makes this soup a complete meal.

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 links Italian sausage casings removed
• 2 cups chopped leeks (about 2leeks) 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
• 4 cups chicken broth
• 8 ounces spinach, stemmed and chopped
• 1 bunch scallions sliced
• 1 15 oz can cannelloni beans, rinsed

Preparation

Step 1

Heat oil in a large pot over medium heat.
Add sausage and leeds and cook, stirring occasionally and crumbling the sausage with a wooden spoon until the leeds 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 spinach and scallions and cook, covered, until potatoes are tender, about 5 minutes.
Add the beans and stir.