Recipe - Tiny Pasta Stew

4 cup Vegetable bouillon; (*)
One half cup Carrots; dice (the size of
tiny peas)
One half cup Zucchini; minced
One half cup Yellow summer squash; minced
One half cup Baby corn; in 1/4inch
slices
One half cup Small peas
One half cup Firm tofu; minced
1 cup Cooked tiny pasta; (*)
(about 4 oz. uncooked)

(*) Better than Bouillon, or The Organic Gourmet (*) Use alphabets, little
stars, orzo or tiny circles or use a combination of them all. The child
in your life will love this, and so will the child in you.

Bring the vegetable broth to a boil in a mediumsmall 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.

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.
Makes 5 cups (serves 4 to 6) Prep: 30 minutes. PER SERVING: 308 cals, 6.5 g
fat, 18.8%

Cook the pasta in advance and store it in an airtight container in the
refrigerator. Then you can make this dish on short notice when the need
arises.

kitpatH Nov97

Recipe by: Mollie Katzen's Vegetable Heaven