Tiny Pasta Stew

4 cups vegetable bouillon
1/2 cup carrots, cut into tiny cubes (the size of tiny peas)
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
1/2 cup diced firm tofu
1 cup cooked tiny pasta (about 4 oz. uncooked)

Directions

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.

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.