Sausage, Leek and Potato Stew

• 1 tablespoon olive oil or other vegetable oil
• 7 ounces hot italian sausages turkey, 2 links, casings removed
• 2 each leeks chopped, white and light green parts only, rinsed well
• 6 cloves garlic or to taste, thinly sliced
• 1 x salt to taste
• 1 cup white wine dry
• 1 pound new potatoes or small potatoes, halved and thinly sliced
• 4 cups chicken broth, low salt
• 8 cups spinach stemmed and chopped, 8 ounces
• 1 bunch scallions, spring or green onions sliced
• 15 ounces beans canned, cannellini preferably no-salt-added, rinsed
• 23 cup mixed herbs freshly chopped, such as dill, chervil, chives and parsley

1. Heat oil in a Dutch oven over medium heat.
2. Stir in sausage and leeks and cook, stirring often and crumbling the sausage with a wooden spoon, until the leeks are tender, 4 to 6 minutes.
3. Add garlic and salt and stir until fragrant, about 20 to 30 seconds.
4. Pour in wine, cover and bring to a boil over high heat.
5. Uncover and continue cooking until the wine is almost evaporated, 5 to 6 minutes.
6. Mix in potatoes and broth, cover and bring to a boil.
7. Stir in spinach and scallions and cook, covered, until the potatoes are tender, 4 to 6 minutes.
8. Remove from the heat and stir in beans.
9. Cover and allow to stand for 2 minutes.
10. Divide among 6 bowls and sprinkle herbs on top of each bowl.
11. Serve warm with bread.

olive oil, turkey, leeks, garlic, salt, white wine, potatoes, chicken broth, scallions, beans, mixed herbs

Taken from recipeland.com/recipe/v/sausage-leek-potato-stew-51851 (may not work)