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Categories:
extra-virgin olive oil fennel bulb garlic shallots kosher salt freshly ground black pepper Italian turkey sausage white wine tomato paste low-sodium bay leaf shrimp cannellini beans fresh basil thyme suggestion
Viewed: 58 - Published at: 3 years agoIngredients
- 1/4 cup extra-virgin 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 chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread
Method
- 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 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 bread.