- 9 cups O Organics Chicken or Vegetable Broth
- 1/8 teaspoon saffron powder
- 1 large leek, thinly sliced
- 4 large cloves garlic, pressed
- 6 Roma tomatoes, skinned, seeded, and cubed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fennel seed
- 8 spinach leaves, slivered
- To a 1- to 1 1/2-quart pan, add 1/2 cup broth; bring to a boil over high heat. Remove from heat and stir in saffron powder. Set aside.
- In a heavy-bottomed, 5- to 6-quart nonstick pan, saute leek over low heat in 1/2 cup broth to soften. Add garlic and saute another 3 minutes. Add tomatoes, thyme, fennel seed, saffron-infused broth, and remaining 8 cups broth to pan. Simmer, partially covered, for 30 minutes. Stir in spinach and serve immediately. May also be served at room temperature.