With John opening cans and me chopping up vegetables we were ready to make this stew in no time. If you have canned chickpeas, Rotel, ditalini or other small pasta, and vegetable or chicken stock all you need fresh are an onion, carrots, celery, and some sort of greens. Usually we have those ingredients on hand.

My recipe is adapted from the New York Times recipe of a similar name. When you cannot think of what to make for dinner this is an easy go-to. It is also great for leftover lunches. It can be made vegan, vegetarian, or omnivore.