Pasta Soup for Kids
This pasta soup for kids is built around vegetables cut as small as peas, so every spoonful of a child's bowl holds a bit of everything. Minced tofu adds protein without changing the clear vegetable broth. Tiny pasta such as alphabets, stars, little circles or orzo is the real hook for young eaters. Cook the pasta ahead and keep it in water in the refrigerator, and dinner takes about half an hour.
Instructions
Pour the broth into a medium saucepan and bring it to a boil over high heat.
Stir in the carrots and turn the heat down so the broth simmers gently. Cook for about 5 minutes, until the carrots are just tender when pierced with a fork.
Add the zucchini, yellow squash and corn, and keep simmering for another 5 minutes. Frozen corn can go in straight from the freezer.
Stir in the peas, minced tofu and cooked pasta. The peas can also go in frozen, and the pasta should be well drained so it does not thin the broth.
Simmer for just a couple more minutes, until everything is heated through.
Ladle the soup into small bowls and serve it hot or very warm, with small spoons.
Make it personal.
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