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)
Instructions
- Bring broth to boil in a medium-sized saucepan.
- Add carrots, and lower the heat to a simmer.
- Cook for 5 minutes, or until carrots are just tender.
- Add zucchini, squash, and corn.
- Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.
- Simmer just a couple of minutes longer.
- Serve hot (or very warm) in small bowl with small spoons.