Pasta Soup for Kids

Name: Pasta Soup for Kids
Total time: 30 min
Yield: 6 servings
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)

30 min · serves 6

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)

Steps

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.

More recipes with broth or stock, carrots, zucchini, pumpkin, corn, peas, tofu or pasta

Adapted from “Pasta Soup for Kids” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.