(*) Better than Bouillon, or The Organic Gourmet (*) Use alphabets, little stars, orzo or tiny circles - or use a combination of them all. The child in your life will love this, and so will the child in you.

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 (serves 4 to 6) Prep: 30 minutes. Per Serving: 308 cals, 6.5 g fat, 18.8%

Cook the pasta in advance and store it in an airtight container in the refrigerator. Then you can make this dish on short notice when the need arises.

kitpatH Nov97