NO PHOTO
Ingredients
ServingsOriginal: Serves 6
- vegetable stock1 quart
- carrot, cut into tiny cubes the size of small peas1/2 cup
- zucchini, diced1/2 cup
- yellow crookneck squash, diced1/2 cup
- baby corn, cut into 1/4-inch pieces; or 1/4 cup frozen corn, see notes1/2 cup
- peas, small, frozen; see notes1/2 cup
- firm tofu, minced1/2 cup
- pasta, small, cooked; see notes1–1 1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 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.
