MUSSEL AND TOMATO SOUP

Mussel and Tomato Soup image

Provided by Jacques Pepin

Categories pastas, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 5

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Ingredients

4 cups stock reserved from the cooked mussels (see Mussel and Potato Salad, above)
1 can (14 ounces) peeled tomatoes, broken into small pieces
1/3 cup small pasta, like tubettini or alphabet
5 scallions, wilted leaves removed, and cut into 1/4-inch pieces
Salt to taste

Steps:

Combine the stock, 2 cups water and the tomatoes with their juice in a saucepan. Bring the mixture to a boil, and add the pasta. Cook until the pasta is tender; then add the scallions.
Boil for 1 minute. Add salt if desired before serving.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 2 grams