11 March 2011: I made a pot of this for the kid, and she ate three bowls a day until it was gone.
Recipe:
Chop up whatever vegetables you have on hand - I used 1 carrot, 1 stalk of celery, and a handful of frozen green beans - and toss into a pot with 1 cup (more or less depending on how much your kids love carbs) veggie pasta. Cover with water (vegetable stock is much more tasty, if you have it), sprinkle in a little thyme and some garlic powder. Cook it all together until the pasta is done and veggies are tender but not mushy. That's it.
This only takes about 15 minutes to make, and it's become my go-to lunch for her. My favorite local health-food store sells bulk colored bowtie pasta, and it's colored with natural stuff like beet juice. It's WAY cheap, quite tasty, and she loves it. It's also become a good way to use up vegetables that are a little past their prime but not quite ready for the stock-pot.
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