Chicken Soup with Garlic, Saffron, and Tomatoes

Ingredients

• 8 black peppercorns
• 5 parsley sprigs
• 2 thyme sprigs
• 1 garlic clove, crushed
• 6 cups White Chicken Stock
• 2 cups chopped leek (about 2 large)
• 1 1/2 cups chopped fennel bulb
• 1 1/2 cups sliced mushrooms
• 1 cup chopped peeled turnip
• 1/2 cup chopped carrot
• 1/2 teaspoon saffron threads
• 1 1/2 cups chopped seeded peeled tomato (about 5 medium)
• 1 pound skinless, boneless chicken thighs
• 1 cup thinly sliced spinach
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1 garlic clove, halved
• 12 (1/2-inch-thick) slices French bread baguette, toasted

Preparation

1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes.
2. Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes.
3. Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 cups soup over each serving.