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