Tiny Stew

Baby corn is one of my favorite foods of all time. It’s my salad bar go-to. I don’t eat it at home nearly enough.

The key to this craveable stew is texture. Chop all the vegetable to the same size, and choose a small pasta, like ditalini. The result is a potful of healthy, hearty stew that is remarkably flavorful. I like to serve it with homemade bread and twice as much baby corn as I call for below.

Tiny Stew (adapted from Epicurious)

Ingredients

  • 4 cups vegetable bouillon
  • 1/2 cup diced carrots
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow squash
  • 1/2 cup sliced baby corn
  • 1/2 cup small peas
  • 1/2 cup diced firm tofu
  • 1 cup cooked tiny pasta
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • salt to taste

In a large pot, boil the vegetable broth. Add the carrots and reduce heat. Simmer for five minutes.

Add the zucchini, summer squash and corn.  Simmer for another 5
minutes.

Add the rest of the ingredients, including the herbs, and heat through. Serve immediately or freeze in individual portions for the future.

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