2 tablespoons extra virgin olive oil, twice-around-the-pan in a slow stream
2 stems fresh rosemary
2 stems fresh thyme
3 cloves garlic
1 cup sliced fresh mushrooms
1/3 pound
Salt and pepper
1 can, 15 ounces, stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor
1 cup grated parmesan, parmigiano reggiano or romano grated cheese, to pass at table
Crusty Italian bread or rolls, to pass at table

Heat a big soup pot over medium high heat. Have a GH - grown-up helper -- do this for you.

Center a big clove of garlic with the skin still on it under the fat and wide part of a big kitchen knife that is turned on its side. Rest the flattened knife right on top of that delicious garlic! WHACK the garlic with a fist or the palm of your hand, using the GH to hold that knife steady for you. If you are 7 or 8, maybe whack your garlic with a small frying pan instead of using the knife trick. It's easier and even more fun! Separate the skins from the smashed garlic and throw them away into the garbage bowl. WHACK 3 cloves of garlic, mushing them and mashing them. Add evoo, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3-5 minutes. Season the 'shrooms up with a little salt and pepper as they're cooking.

Next, pour in the stewed tomatoes. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Add tomato sauce and defrosted chopped spinach and chicken broth, too. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.

When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes (until the chicken is thoroughly cooked). Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.

Makes 4 servings