Pastina Stew

Pastina Stew

A nurturing stew for the child in you.

Rating:

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

Preparation Time: 20 mins
Cooking Time: 20 mins

Yield: 5 x cups

Ingredients Convert to Metric

  • 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.

Tips:

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