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Recipe information
Yield
Makes 5 cups
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
Preparation
Step 1
Bring the bouillon 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.
Step 2
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.
Mothers' Little Helpers
