Ingredients: 4 cups vegetable or beef bouillon 1/2 cup carrots, cut into tiny cubes 1/2 cup diced zucchini 1/2 cup diced yellow summer squash 1/2 cup baby corn, in 1/4-inch slices 1/2 cup small peas 1 cup cooked tiny pasta (about 4 oz. uncooked) Directions:1. Bring the vegetable broth 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. 2. Stir in the peas and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons. |