RCI-ND.001.0025.001
Pasta Soup for Kids
American cuisine Pasta Soups
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- vegetable broth1 quart
- carrots½ cupin tiny cubes (the size of small peas)
- diced zucchini½ cup
- diced yellow crooked-neck squash½ cup
- baby corn½ cup¼-inch pieces (or ¼ cup frozen corn [see Notes])
- small peas (frozen [see Notes])½ cup
- minced firm tofu½ cup
- cooked small pasta [see Notes]1 to 1½ cups
Method
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.
4
Add zucchini, squash, and corn.
5
Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.
6
Simmer just a couple of minutes longer.
7
Serve hot (or very warm) in small bowl with small spoons.