Tiny Pasta Stew

Tiny Pasta Stew Ingredients

4 c Vegetable bouillon; (*)	1/2 c Baby corn; in 1/4-inch
1/2 c Carrots; dice (the size of	1/2 c Small peas
1/2 c Zucchini; diced	1/2 c Firm tofu; diced
1/2 c Yellow summer squash; diced	1 c Cooked tiny pasta; (*)

Instructions for Tiny Pasta Stew

(*) Better than Bouillon, or The Organic Gourmet (*) Use alphabets, little stars, orzo or tiny circles -- or use a combination of them all. The child in your life will love this, and so will the child in you. Bring the vegetable broth to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes or until the carrots are just tender, then add the zucchini, optional summer squash and corn. Simmer for another 5 minutes or until all the vegetables are perfectly tender. Stir in the peas, tofu and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons. Makes 5 cups (serves 4 to 6) Prep: 30 minutes. PER SERVING: 308 cals, 6.5 g fat, 18.8% Cook the pasta in advance and store it in an airtight container in the refrigerator. Then you can make this dish on short notice when the need arises. kitpatH Nov97 Recipe by: Mollie Katzens Vegetable Heaven

Main Ingredient: PastaCuisine: Uncategorized

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