Turkey Sausage, White Bean, and Shrimp Soup
Serves | 4 |
Prep time | 10 minutes |
Cook time | 25 minutes |
Total time | 35 minutes |
Misc | Freezable |
By author | Giada De Laurentis |
Ingredients
- 2 shallots (chopped)
- 4 Cloves garlic (minced)
- 1 bulb fennel (chopped)
- 1 Pound Italian turkey sausage (casings removed)
- 2 Cups white wine
- 1 can white beans (drained and rinsed)
- 1 28 oz can diced tomatoes (drained)
- 3 Tbsp tomato paste
- 3 1/2 Cups chicken broth
- 1 bay leaf
- 1 Pound shrimp (peeled and deveined)
- 1 Tbsp fresh thyme leaves (chopped)
- 1 cup basil (chopped)
Note
This savoury soup pairs perfectly with a nice piece of crusty bread or a toasted baguette. It freezes beautifully and is the perfect bowl of winter comfort!
Directions
1. | Heat a large saucepan over medium-high heat and ad the oil. Add fennel, garlic, shallots, and season with salt and pepper. Cook until soft, about 5 minutes. |
2. | Add the sausage and break up with a wooden spoon into small pieces. Cook until sausage is browned, about 5 minutes. |
3. | Add the wine and scrape up the brown bits at the bottom of the pan with a wooden spoon. Add the tomato paste, drained tomatoes, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes. |
4. | Uncover the pan and add the shrimp, basil, thyme, and beans. Simmer uncovered until the shrimp are pink an cooked through, about 5 minutes. Remove the bay leaf and discard and season with salt and pepper to taste. |