Happy Friday!  It’s been chilly lately (for Charleston, anyway) and I am constantly craving soups and stews.  This one is hearty and tastes rich, even though it isn’t.  In fact, it is gluten, dairy, corn, soy, peanut and egg free.  However, a good, crusty piece of bread is the perfect way to sop up what’s left in your bowl, if you’re feeling indulgent.  This recipe calls for a lot of ingredients, but it comes together quickly and easily.  Recipe courtesy of Giada de Laurentiis.

Shrimp & Sausage Cioppino (serves 4)

• 1/4 cup extra virgin olive oil
• 1 large fennel bulb, trimmed and chopped into 1/2 inch pieces
• 4 garlic cloves, smashed and peeled
• 2 large or 4 small shallots, chopped
• Kosher salt and freshly ground black pepper
• 1 pound spicy Italian turkey sausage links, casings removed
• 2 cups dry white wine, such as Pinot Grigio
• 1/4 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 dried bay leaf
• 1 pound peeled and deveined large shrimp
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup fresh basil leaves, chopped
• 1 tablespoon fresh chopped thyme leaves

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 the brown bits the cling to the bottom of the pan with the wooden spoon.  Stir in the the tomato paste, chicken both, and bay leaf.  Bring to a simmer, cover, and cook over medium-high heat for about 10 minutes.

Uncover the pan and add the shrimp, beans, basil and thyme.  Simmer, uncovered, until the shrimp is pink and the cooked through, about 4 minutes.

Remove the bay leaf and discard.  Season to taste with salt and pepper.  Ladle the cioppino into soup bowls and serve with crusty bread, if you dare.

Enjoy!

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