That good

This morning for breakfast Peter had a different request. Rather than asking for cereal he asked for "soup from last night." I was out running when this happened, but Steve says Peter downed a whole bowl of soup for breakfast. Boy, I knew Peter liked the soup when we ate the night before, but I didn't know he thought was that good. Here's the recipe so you all can enjoy it anytime. Although, I think it's better for dinner rather than breakfast.

Chicken, Pasta, and Chickpea Stew

To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.

Cooking spray

1 cup thinly sliced celery

3/4 cup diced carrot

1/2 cup chopped onion

2 garlic cloves, minced

4 cups fat-free, less-sodium chicken broth

3 cups Basic Marinara

1 cup canned chickpeas (garbanzo beans), rinsed and drained

3/4 cup uncooked ditalini (very short tube-shaped macaroni)

1/2 teaspoon freshly ground black pepper

8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces

6 tablespoons shaved fresh Parmesan cheese

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese) CALORIES 237 (27% from fat); FAT 7.1g (sat 2g,mono 3.2g,poly 1.5g); IRON 2.5mg; CHOLESTEROL 29mg; CALCIUM 138mg; CARBOHYDRATE 28.1g; SODIUM 724mg; PROTEIN 15.5g; FIBER 5.8g

Cooking Light, OCTOBER 2007