Shrimp and Sausage Cioppino

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 15 ounce .5 can cannellini beans rinsed drained canned
• 4 servings serving suggestion: crusty sourdough bread 
• 1 large fennel bulb trimmed chopped
• 1 cup basil leaves fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 4 cloves garlic peeled smashed
• 0.5 teaspoon kosher salt 
• 3 cups chicken broth low-sodium
• 0.3 cup olive oil extra-virgin
• 1 pound spicy turkey sausage links italian
• 2 small shallots chopped
• 1 pound shrimp deveined peeled
• 0.3 cup tomato paste 
• 2 cups white wine such as pinot grigio

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• wooden spoon
• dutch oven

Directions

1. In a Dutch oven or large saucepan, heat the oil over medium-high heat.
2. 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.
3. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes.
4. 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.
5. Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes.
6. 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 bread.