25 minutes
Yield: 4 servings
Ingredients
* 1/4 cup olive oil
* 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
* 4 cloves garlic, peeled and smashed
* 1 large or 2 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 cups white wine, such as Pinot Grigio
* 1/4 cup tomato paste
* 3 cups low-sodium chicken broth
* 1 bay leaf
* 1 pound large shrimp, peeled and deveined
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 cup fresh basil leaves, chopped
* 1 tablespoon fresh thyme leaves, chopped
Directions
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 and stir 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 another10 minutes.
Uncover the pan and add the shrimp, beans, basil and thyme. Simmer and uncovered until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty sourdough bread.
