You'll need a few links of turkey sausage, a couple of chopped leeks, some garlic cloves, some new potatoes, lots of chicken broth (about 4 cups), a large bunch of spinach, a bunch of scallions (sliced), a can of white kidney beans, some dill or parsley and a little salt.
(If you always have a stash of cans of a variety of beans and broths, it makes shopping and planning so much easier!)
Don't attack the vegetable with a cleaver! Put on some nice music, send the kids outside, and relax during the 10 minutes it takes to slice what you're going to add.
A great investment is a large saute pan, but a skillet will work, too.
Clean the leeks under running water, and separate the layers to get all the soil out! (A horizontal cut will make that easier!) Clean the spinach leaves as well.
Then slice the leeks, along with the sausage, garlic, scallions and the potatoes.
Saute the leeks and sausage in a couple tablespoons of olive oil (medium heat) until the leeks are tender. Then add the garlic and a dash of salt and stir that for less than 30 seconds.
(If you want to get fancy, you can also stir a cup of white wine into the leek, garlic and sausage after it saute's and boil that down before you continue. Just an option...)
Add potatoes and broth, cover and bring to a boil. Stir in the spinach and the scallions and cook until the potatoes are tender. Then add the beans (rinsed), and some dill and parsley, and you're ready to serve!