• 1/4C extra virgin olive oil
• 1 Large Fennel Bulb (chopped to 1/2 inch size)
• 4 cloves garlic, peeled and smashed
• 1 Large or 2 Small shallots, chopped
• 1/2 tsp Kosher salt, twice
• 1/2 tsp pepper, twice
• 2C white wine (I like Pinot Grigio)
• 1/4C tomato paste
• 3C Low Sodium Chicken Stock
• 1 Jar cannellini beans (15 oz or so), drained and rinsed
• 1 Bay Leaf
• 1C Fresh Basil, chopped
• 1Tbsp fresh thyme, chopped
• 1 lb Tiger Prawns, peeled and deveined
• 1 lb spicy Italian sausage (or spicy turkey sausage)

In Dutch oven, heat extra virgin olive oil over medium high heat…add fennel, garlic and shallots, 1/2 tsp salt and 1/4 tsp pepper. Cook until veggies slightly softened - 5 minutes. Add sausage and break up with a wooden spoon. Cook until brown (5 minutes). Add wine and scrape the tasty bits off the bottom. Add in tomato paste, chicken broth and a bay leaf. Bring to a simmer and cook covered for 10 minutes.

Uncover and add prawns, beans, basil and thyme. Simmer uncovered until prawns are pink - 5 minutes. Remove the bay leaf and add in 1/2 tsp salt and 1/4 tsp pepper or to taste. Serve with crusty bread and more wine!