3 cloves garlic, peeled
2TBS olive oil
2 stems fresh rosemary
2 stems fresh thyme
1C fresh mushrooms, sliced
1 can stewed tomatoes, 15oz
2 roased red peppers, jarred is fine, chopped bite sized
1C tomato sauce
10oz frozen spinach, defrosted
6C chicken broth
3/4-1lb chicken breast tenders, cut into 1inch pieces
1lb ravioli, any variety(frozen or fresh)
1C grated parmesan, to be passed at table

Heat oil in large soup pot or dutch oven over medium heat. Add minced garlic and herbs and cook until fragrant, about 1 minute. Add mushrooms and cook 3 to 5 minutes. Season with salt and pepper. Add tomatoes, red peppers, and sauce to pot. Add

Put defrosted spinach in a towel and squeeze out excess water. Seperate with fingers and add to soup pot. Pour in chicken broth and stir to mix. Raise heat to high. Add chicken to stew. When stew comes to a boil add ravioli. The chicken should be cooked through but check to make sure. If not hold off on putting ravioli in and cook chicken until done. When ravioli is cooked al dente(or however you like it) the stew is done.

Serve and pass around parmesan at table.

from Rachael Ray 30 minute meals for kids

This is actually a guest blogging post. I didn't make this, my husband and children did. Sundays have become cooking days for them. They are all learning to cook together. This is their second meal, I didn't get a picture of the first. I choose the recipe, although Maia is going to start doing this, and shop and they cook.

I was told that it was very easy to make. It was very tasty. There were no fresh herbs at hand so they used pinches of dried. It was served with fresh rosemary bread.

Very, very yummy and easy to make. It's a good starting place for new cooks and a very basic recipe that can be tweaked for more seasoned cooks.