Ingredients
- 1 quart vegetable broth
- ½ cup carrots, in tiny cubes (the size of small peas)
- ½ cup diced zucchini
- ½ cup diced yellow crooked-neck squash
- ½ cup baby corn, ¼-inch pieces (or ¼ cup frozen corn—see notes)
- ½ cup small peas (frozen—see notes)
- ½ cup minced firm tofu
- 1–1½ cups cooked small pasta (see notes)
Make it step by step
- Bring broth to boil in a medium-sized saucepan.
- Add carrots, and lower the heat to a simmer.
- Cook for 5 minutes, or until carrots are just tender.
- Add zucchini, squash, and corn.
- Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.
- Simmer just a couple of minutes longer.
- Serve hot (or very warm) in small bowl with small spoons.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.