2 tablespoons extra-virgin olive oil
1 small fennel bulb, trimmed and chopped into 1/2-inch pieces
2 garlic cloves, minced
1/2 small onion, chopped
kosher salt and freshly ground black pepper
1/2 pound (2 links) spicy Italian chicken sausage, casings removed
1 cup dry white wine
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1 bay leaf
1/2 pound shrimp, peeled, deveined, and tails removed
1 cup of canned cannellini beans, drained and rinsed
2 tablespoons dried basil
1 teaspoon dried thyme