Soups: Shrimp and Sausage Cioppino by Giada (Serves 4)

1/4 cup evoo
1 large fennel bulb, trimmed and chopped into 1/2" pieces
4 garlic cloves, peeled and smashed
2 large or 4 small shallots, chopped
1/2 t kosher salt, plus 1/2 t
1/4 t ground black pepper, plus 1/4 t
1 pound spicy Italian turkey sausage links, casings removed
2 cups white wine, eg 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 oz can cannellini beans, rinsed and drained
1 cup fresh basil, chopped
1 T chopped fresh thyme leaves

In a Dutch oven or large saucepan heat oil over med-hi heat, add fennel, garlic, shallots, 1/2 t salt, 1/4 t pepper.  Cook, stir occastionally, until slightly softened, about 4 mins.  Add sausage and break into 1/2" pieces with wooden spoon.  Cook until brown, abt 5 mins.  Add wine, scrape up brown bits on the bottom of pan with wooden spoon.  Stir in tomato paste, chicken broth, bay leaf - bring to simmer, cover and cook 10 mins.  Uncover pan and add shrimp, beans, basil, thyme.  Simmer uncovered until shrimp is pink and cooked through, about 4 mins.  Remove bay leaf and discard.  Season with add'l s & p.  Serve with crusty bread.