Another recipe- Tiny Vegetable Stew

[spartana07]

This recipe is adapted from epicurious.com. You can save yourself some of the work by buying veggies which have already been chopped.

Ingredients
5 cups vegetable or chicken stock
3 carrots, peeled and finely diced
1 zucchini, peeled and finely diced
1 yellow squash, peeled and finely diced
1 can baby corn, chopped
1 cup frozen peas
1/2 package firm tofu, finely chopped (if you wish, you could substitue 1 cup of chickpeas for the tofu)
1 cup dry pasta, any small variety
3 tablespoons fresh parsley or 1 teaspoon dry
1 tablespoon fresh basil or 1/2 teaspoon dry
1/2 teaspoon cayenne
salt and pepper to taste
parmesan cheese (optional)

1. Bring stock to a boil in a large pot. Add diced carrots. Lower heat to medium and cook 5 minutes.
2. Add zucchini, squash and corn. Cook for 3 minutes. Add tofu, pasta and peas. Cook for 3 minutes and lower heat to simmer. Add herbs and cayenne.
3. Taste the stew and add salt and pepper to taste. Be careful with the salt because there is a lot of salt in the stock!
4. Serve warm with bread. Sprinkle parmesan on the top of the soup, if you wish.