Chicken Soup With Garlic, Saffron, And Tomatoes

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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

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