Pasta Soup for Kids

Ingredients

• 946 mlBroth
• 65 gCarrot
• 65 gZucchini
• 65 gSquash
• 75 gCorn
• 80 gPea
• 125 gTofu
• 200 gPasta

Instructions

1. 1

   Preparation

   • Dice the vegetables (carrots, zucchini, yellow summer squash and baby corn) into very small cubes; thaw peas if frozen.
   • Finely crumble or dice the firm tofu. Have cooked small pasta ready.
2. 2

   Cooking

   • Bring the broth to a boil in a medium saucepan.
   • Add the carrots, reduce heat and simmer 5 minutes until just tender.
   • Add zucchini, squash and baby corn and simmer 5 more minutes.
   • Stir in peas, tofu and cooked pasta and heat 1–2 minutes until warmed through.
   • Serve hot or warm in small bowls.