Categories: Dairy Free, Dinner, Kid Friendly

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

Directions

1. Bring the bouillon to a boil in a medium-small saucepan.

2. Add the carrots, and lower the heat to a simmer.

3. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn.

4. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.

5. Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer.

6. Serve hot or very warm in small bowls with small spoons.

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