Pastina Stew

Pastina Stew

A nurturing pasta stew for the child in you.

Rating:

4 stars 4 stars 4 stars 4 stars (4 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 20 mins

Yield: 6 x 1 cup servings

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 4 tsp reduced-sodium stock powder
  • 4 cup water
  • 1/2 cup diced carrots
  • 1/2 cup diced zucchini
  • 1/2 cup baby corn, cut in 1/4-inch pieces
  • 1/2 cup diced squash (optional)
  • 1/2 cup green peas
  • 1/2 cup diced firm tofu
  • 1 cup cooked pastina

Directions:

In a medium saucepan, add stock powder to water and bring to a boil.

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.

Non-vegetarian: Substitute chicken broth and some leftover smoked chicken for the vegetable broth and tofu.

Serving suggestions are not included in the nutritional analysis.

Serving suggestions and garnishes not included in recipe analysis.

Tips:

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

On the average, 2 oz dry pasta = 1 cup cooked.