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Ingredients

Makes 5 cups

　　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

　　

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