Potato, leek and spinach stew

Prep: 10 mins
Cook: 25 mins
Potato, leek and spinach stew
A brothy stew, with plenty of vegetables and nutrients in this wholesome supper.

1 tbsp olive oil

150g garlic and sage sausages, casings removed

2 leeks, rinsed well and sliced slightly thickly

4 garlic cloves, thinly sliced

¼ tsp salt

235ml dry white wine

1kg new potatoes, washed, halved and thinly sliced

945ml chicken stock

450g spinach

1 bunch, spring onions, sliced

400g tinned cannellini beans, rinsed and drained

Handful of mixed fresh herbs, such as dill, chives and/or flat parsley

Heat the oil in a large pan over medium heat.

Add the sausage meat, leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender.

Add the garlic and salt and stir.

Add the wine, cover and bring to a boil.

Uncover and cook until the wine is almost evaporated.

Add the potatoes and stock, cover and bring to a boil.

Stir in spinach, spring onions and cook covered, until the potatoes are tender (about 5 minutes).

Remove from the heat and stir in the beans to heat through.

Serve with the scattered herbs.


Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Alcohol, Beans, Pork, Vegetables, Oil, Stock/Broth

Recipe Type
Easy, Family Dinners, One Pot

Level of Difficulty


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