Ingredients
Everything you'll need to make this recipe
1
1 quart vegetable broth
2
½ cup carrots, in tiny cubes (the size of small peas)
3
½ cup diced zucchini
4
½ cup diced yellow crooked-neck squash
5
½ cup baby corn, ¼-inch pieces (or ¼ cup frozen corn—see notes)
6
½ cup small peas (frozen—see notes)
7
½ cup minced firm tofu
8
1–1½ cups cooked small pasta (see notes)
Instructions
Step-by-step guide to making this recipe
1
Bring broth to boil in a medium-sized saucepan.
2
Add carrots, and lower the heat to a simmer.
3
Cook for 5 minutes, or until carrots are just tender.
5 minutes
4
Add zucchini, squash, and corn.
5
Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.
5 minutes
6
Simmer just a couple of minutes longer.
7
Serve hot (or very warm) in small bowl with small spoons.
Notes
- •Use small pasta (alphabets, little circles, little stars, and/or orzo) to delight kids!
- •Cook pasta and store in water, covered, in the refrigerator until use. Drain well to add to the hot broth.
- •Frozen vegetables can be added to the broth frozen.