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How to make it

  • Heat a big soup pot over medium high heat.
  • Peel the garlic, then WHACK them with the bottom of a small saucepan to crush.
  • Add extra-virgin olive oil to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
  • Pour in the diced tomatoes.
  • Use a sharp, small knife to chop the red roasted bell peppers or sun dried tomatoes. Add to the pot and stir.
  • Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth (and tomato juice, if using) to the pot.. Stir until the spinach is all broken up in the broth.
  • Cover the soup and raise the heat to high.
  • Cut the chicken tenders into 1-inch pieces across and add them to the stew.
  • 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.
  • Turn off the heat and let the stew cool down a little bit.
  • Serve up the stew and pass cheese and bread at the table to go with it.

Reviews & Comments 4

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  • pinkmonkey 12 years ago
    mmm this sounds amazing, hearty and cosy. love rachael ray! thanks irismama
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  • carolinacin 12 years ago
    This sounds like a great winter stew, thanks.
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  • dixiejet 13 years ago
    This sounds really hearty. I bet it would feed my hungry husband very well ! ;o)
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  • zena824 13 years ago
    This sounds good......
    Was this review helpful? Yes Flag

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