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Cook Time:35 minsTotal Time:35 minsServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2 links hot Italian turkey sausage (6-7 ounces), casings removed2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well4clovesgarlic, thinly sliced⅛teaspoonsalt1cupdry white wine1poundnew or small potatoes, halved and thinly sliced4cupsreduced-sodium chicken broth8ouncesspinach, stemmed and chopped (about 8 cups)1 bunch scallions, sliced1 15-ounce can cannellini beans, preferably no-salt-added, rinsed½cupchopped fresh herbs, such as dill, chervil, chives and/or parsley
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-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
4clovesgarlic, thinly sliced
⅛teaspoonsalt
1cupdry white wine
1poundnew or small potatoes, halved and thinly sliced
4cupsreduced-sodium chicken broth
8ouncesspinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
½cupchopped fresh herbs, such as dill, chervil, chives and/or parsley
DirectionsHeat 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.Originally appeared: EatingWell Soups Special Issue April 2016
Directions
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.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)241Calories5gFat32gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
