|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 0.25 | cups | olive oil, extra virgin | 1 | bulb | Fennel | 4 | clove | garlic minced | 4 | tablespoons chopped | shallots | 1 | teaspoon | kosher salt | 0.5 | teaspoons | black pepper | 1 | lb 16 oz | Hot Turkey Sausage | 16 | fliud ounces | white wine | 1 | can (6 oz) | tomato paste | 3 | cups | chicken broth, fat free, low sodium | 1 | leaf | bay leaf | 1 | large | shrimp - 1lb. | 2 | cups | beans, canned (15oz), drained | 16 | tablespoons | basil, fresh, chopped | 1 | tablespoon | Thyme, snipped fresh or fresh oregano or basil | 1 | slice, large | Bread, multi-grain, toasted |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | heat olive oil over medium heat. Add chopped fennel, garlic,shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper. cook around 4 minutes. add chopped spicy turkey sausage and brown. add wine and tomato paste, chicken broth and bay leaf. simmer covered for 10 minutes |
|
