Cookbook:Pasta Soup for Kids

Pasta Soup for Kids
Category	Soup recipes
Servings	6
Time	½ hour
Difficulty

Cookbook | Ingredients | Recipes | 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 to 1½ cups cooked small pasta (see notes)

Procedure

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.

Notes, tips, and variations

• Small pasta: alphabets, little circles, little stars, or orzo, or a combination to delight kids!
• Cook pasta and store in water, covered, in the refrigerator until use. Drain well to add to the hot broth.
• Frozen Vegetables can be added to the broth frozen.