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

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. 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. 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 C. soup over each serving.

Yield: 6 servings
Calories: 312
Fat: 5.2g
Fiber: 7g