Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 20 mins

Yield: 5 x cups

A nurturing stew for the child in you.

Suggestions:

Pastina is the generic name for tiny pasta usually used in soups. Use pasta alphabets, little shells or tiny circles in this recipe.

Ingredients:

4 cup water

4 tsp stock powder

1/2 cup diced zucchini

1/2 cup diced carrots

1/2 cup diced squash (optional)

1/2 cup baby corn, in 1/4 inch pieces

1/2 cup green peas

1/2 cup diced firm tofu

1 cup cooked pastina

Directions:

Add stock powder to water and bring to a boil in a medium saucepan.

Add the carrots; decrease heat to a simmer. Cook for 5 minutes, or until the carrots are just tender.

Add the zucchini, corn and squash. 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.

Variations:

Sprinkle some grated parmesan cheese over the soup just before serving (fat content will increase slightly).

Non-vegetarian: Substitute chicken broth and some leftover smoked chicken for the vegetable broth and tofu (fat content will increase slightly).

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network