8 black peppercorns
\n5 parsley sprigs
\n2 thyme sprigs
\n1 garlic clove, crushed
\n6 C. White Chicken Stock
\n2 C. chopped leek (about 2 large)
\n1 1\/2 C. chopped fennel bulb
\n1 1\/2 C. sliced mushrooms
\n1 C. chopped peeled turnip
\n1\/2 C. chopped carrot
\n1\/2 tsp. saffron threads
\n1 1\/2 C. chopped seeded peeled tomato (about 5 medium)
\n1 lb. skinless, boneless chicken thighs
\n1 C. thinly sliced spinach
\n1 tsp. salt
\n1 tsp. black pepper
\n1 (19-oz.) can cannellini beans, rinsed and drained
\n1 garlic clove, halved
\n12 (1\/2-inch-thick) slices French bread baguette, toasted<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 312
\nFat: 5.2g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n