A Rustic Stew for March

I shared this recipe a few years ago, but while looking for something to make for dinner, I stumbled on this recipe once again.  It was so good, I thought I’d share it again.

P.S.  How do you like my new blog banner?


Several weeks ago I tried a great new recipe that included white beans and sausage.  Everyone in my family enjoyed it; however, everyone had an opinion on how I could improve on the dish.  After pooling ideas and tweaking ingredients, I’ve developed a dish that my entire family enjoys, even the FringeKids.

This new dish shares little similarity with the original recipe, but it’s a keeper.


1 tbs. butter, 5 small red potatoes, 3 carrots (chopped),  1 bag spinach, 7 cloves garlic, 3 c. chicken broth, 1/2 c. white wine (optional), 1 can (14.5 oz) diced tomato, 1 can small white beans, 1 pack (6 links) hot turkey sausage, 3 tsp. basil, salt & pepper to taste

Preparation Instructions

Precook sausage in water for about 15 minutes.


While sausage is cooking, chop carrots and slice potatoes.


I suggest a food chopper unless you’re a culinary queen or king and dice by hand without chopping off the tips of your fingers.  I stick to the food chopper.


In a large non-stick skillet melt your butter.  Add chicken broth, wine, carrots, potatoes.  Mince or press your fresh garlic.


With this much garlic in your system, you’ll not only be a germ fighting machine, but you’ll repel mosquitoes.


Ok, I don’t know if the mosquito thing is true, but you will repel friends and enemies alike.

Go ahead and add your diced tomatoes.


Salt and pepper to taste.  I like to use sea salt because it makes me feel worldly, in a cosmopolitan sort of way.

Hey, if you want to be mundane and use table salt, go right ahead!

Add your basil and stir.  Did I mention you need a large skillet?  Because you DO.


Slice your sausage into bite-size pieces and add to pot.  Add your rinsed and drained white beans also.


Bring to a boil and let simmer, uncovered, until all the veggies are soft and the sausage is fully cooked.  (about 15 minutes)


Some of your liquid will cook off and your entire house will begin to smell delicious.  Dogs, cats, friends, and neighbors will follow the scent to your front door.

Make sure it’s locked!


Add your rinsed spinach slowly.  If you add it all at once, it won’t fit in the pot.  Trust me.  Sprinkle with about a tsp. of flour to thicken the sauce.  Stir and simmer for a 2-3 more minutes.


Dish up a healthy portion and enjoy.


It’s filling and relatively healthy.  It also tastes better than it looks.

I just noticed that this pictures looks scarily similar to v*m*t…I can’t even bring myself to type the word after I’ve just shared a meal with you.

Sorry for my lack of photographic skills.  You’ll have to take my word on the taste.

It’s good!  Mikey likes it. 🙂

feed my family friday


26 thoughts on “A Rustic Stew for March

  1. Let it be Lovely

    Well, Fringe Girl. I made this for my family tonight and they all loved it, even the baby! Thanks for sharing and for making the recipe so fun to read. Did you notice your vanilla in my coffee creamer post? Have a great night 🙂

  2. free penny press

    I’m a vegetarian but my BF would LOVE this.. sharing this with him!!
    PS- Love the Blog header 🙂

    1. the domestic fringe Post author

      I don’t self host. I have thought about it and maybe one day I’ll take the plunge. It just seems a little scary to me. I had the banner made by a girl I found on Etsy. She’s great. She made the banner for my Etsy shop and a matching label for my Fringe Vanilla. She’s very affordable too!


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