Categories: Dairy Free, Dinner, Kid Friendly
Ingredients
- 4 cups vegetable bouillon
- 1/2 carrots in tiny cubes (the size of small peas)
- 1/2 cup diced zucchini
- 1/2 cup diced yellow summer squash (optional)
- 1/2 cup baby corn, in 1/4 inch slices
- 1/2 cup small peas
- 1/2 cup diced firm tofu
Directions
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Bring the bouillon to a boil in a medium-small saucepan.
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Add the carrots, and lower the heat to a simmer.
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Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn.
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Simmer for another 5 minutes, or until all the vegetables are perfectly tender.
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Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer.
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Serve hot or very warm in small bowls with small spoons.