- 1/4 cup extra-virgin olive oil
- 1 cup large fennel bulb, trimmed and chopped into 1/2-inch pieces
- 4 cup garlic cloves, peeled and smashed
- 2 cup large or 4 small shallots, chopped
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 pound spicy italian turkey sausage links, casings removed
- 2 cup white wine, such as pinot grigio
- 1/4 cup tomato paste
- 3 cup low-sodium chicken broth
- 1 cup bay leaf
- 1 pound large shrimp, peeled and deveined
- 1 pound (15-ounce) can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
In a Dutch oven or large saucepan, heat the oil over medium-high heat.
Add the fennel, garlic, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
Add the sausage and break into 1/2-inch pieces with a wooden spoon.
Cook until brown, about 5 minutes.
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
Stir in the tomato paste, chicken broth and bay leaf.
Bring to a simmer, cover and cook for 10 minutes.
Uncover the pan and add the shrimp, beans, basil, and thyme.
Simmer, uncovered, until the shrimp is pink and cooked through, about 4 minutes.
Remove the bay leaf and discard.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Ladle the cioppino into soup bowls and serve with crusty bread.
Serving suggestion: Crusty sourdough bread