Some recipes:
vegetable broth: cook a potato, a courgette, a carrot and a few lettuce leaves if desired;
use the broth to cook some pasta;
the vegetables can be blended or pureed and added to the pasta (or left in large pieces as long as they are very soft and the child is supervised during their consumption);
lentil soup: boil some lentils;
add them to the pasta cooked in the vegetable broth;
when cold, add a teaspoon of oil and a spoonful of Parmesan;
rice (or small pasta) and chickpeas: boil, peel and chop the chickpeas;
cook some rice/pasta in water;
combine the ingredients;
season raw with oil and parmesan;
soup with soft cheese: cook some pasta;
cook some vegetables/legumes;
add the ingredients;
add a spoonful of creamy light cheese;
rice/barley with peas; cook the peas;
(at least at the beginning) mash them a little with a fork (later, you can leave them whole as long as they are well cooked);
add them to the rice cooked in water or vegetable broth;
egg (when your child is one): poached (cooked white and semi-raw yolk);
or frittata (adding cheese, vegetables and mixing all together);
chicken: cook a fillet grilled or in a pan without seasonings;
cut it in small pieces or strips;
add some soft vegetables or potatoes (purèe, diced in a pan or in the oven);
sole or cod: steamed
seasoned raw with oil and lemon or tomato sauce (or other vegetable purèe);
spinach and ricotta: cook small pasta in broth;
topped with boiled chard (or spinach) and ricotta.