Notes: If making up to 1 day ahead, cover and chill.
Prep and cook time: about 30 minutes
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped fennel
3 peeled, pressed cloves garlic
5 cups fat-skimmed chicken broth
1 cup dry white wine
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric
How to Make It
In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir olive oil, onion, fennel, and garlic until onion is limp, about 5 minutes. Add chicken broth, white wine, tomato paste, thyme, and saffron or turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.