Cookbook:Pasta Soup for Kids

| American cuisine | Pasta | Soups

Ingredients

 * 1 quart vegetable broth
 * ½ cup carrots, in tiny cubes (the size of small peas)
 * ½ cup diced zucchini
 * ½ cup diced yellow crooked-neck squash
 * ½ cup baby corn, ¼-inch pieces (or ¼ cup frozen corn—see notes)
 * ½ cup small peas (frozen—see notes)
 * ½ cup minced firm tofu
 * 1–1½ cups cooked small pasta (see notes)

Procedure

 * 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.

Notes, tips, and variations

 * 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.