Tiny Pasta Stew

• 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

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.

vegetable bouillon, carrots, zucchini, baby corn, peas, firm tofu

Taken from www.epicurious.com/recipes/food/views/tiny-pasta-stew-101546 (may not work)