Instructions: In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir olive oil, onion, fennel, and garlic until onion is limp, about 5 minutes. Add chicken broth, wine, tomato paste, thyme, and powdered saffron or ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.

This recipe yields about 6 cups; 4 to 6 servings.

Comments: If making up to 1 day ahead, cover and chill.

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