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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Pasta Soup for Kids

Serves 6

Allergens named in the ingredients: Gluten, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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)

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.