Shrimp and Sausage Cioppino
Author: 
Recipe type: soup
Serves: 4
 
Recipe from the cookbook Weeknights with Giada
Ingredients
  • ¼ cup olive oil
  • 1 large fennel bulb, trimmed and chopped into ½ in pieces
  • 4 garlic cloves, smashed and peeled ( I used minced garlic)
  • 2 large or 4 small shallots, chopped
  • kosher salt and black pepper
  • 1 lb. spicy or sweet Italian ground turkey sausage (I used regular Italian sweet sausage)
  • 2 cups dry white wine, such as Pinot Grigio
  • ¼ cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 dried bay leaf
  • 1 lb. peeled and deveined large shrimp
  • 1 (15 oz.) can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped ( I used several of the Dorat frozen basil cubes)
  • 1 tbsp. chopped fresh thyme leaves, I used dried
  • Crusty bread
Instructions
  1. In a Dutch oven or large saucepan, heat the oil over medium-high heat.
  2. Add the fennel, garlic, shallots, ½ tsp salt and ¼ tsp pepper.
  3. Cook, stirring occasionally until vegetables are slightly softened, about 4 minutes.
  4. Add the sausage and break into ½ inch pieces with a wooden spoon. Cook until brown, about 5 minutes.
  5. Add the wine and scrape up the browned bits at bottom of pan.
  6. Stir in the tomato paste, chicken broth, and bay leaf.
  7. Bring to a simmer, cover and cook over medium-low heat for 10 minutes.
  8. Uncover the pan and add the shrimp, beans, basil and thyme.
  9. Simmer, uncovered, until the shrimp is pink and cooked through, about 4 minutes.
  10. Remove bay leaf and discard, Season to taste with salt and pepper.
  11. Ladle soup into bowls and serve with crusty bread. Enjoy!
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/02/shrimp-sausage-cioppino/