- In a 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.
- Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
- Stir in the chicken broth, tomato paste, and bay leaf.
- Bring to a simmer, cover, and cook for 10 minutes.
- Add the shrimp, beans, basil, and thyme.
- Uncover and simmer 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 into soup bowls and serve with crusty sour dough bread.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 34 g fat, 9 g saturated fat, 200 mg cholesterol, greater than 2000 mg sodium, 28 g carbohydrate, 8 g fiber, 4 g sugar, 32 g protein
