Herb and Greens Soup

Pearl pasta (or Israeli couscous) has large pearl-shape grains. It is available in specialty food shops and Middle Eastern markets. If you can’t find it, substitute orzo or other small pasta. This is a good end-of-summer soup to use up greens and herbs from your garden.

1/2 cup pearl pasta

5 cups chicken stock

2 leeks, dark green leaves removed, thinly sliced

4 shiitake mushrooms, thinly sliced

1 cup sliced arugula

1/2 cup green peas

1/2 cup mixed fresh herbs (basil, tarragon, parsley or mint) thinly sliced

salt and freshly ground pepper

Bring a pot of water to boil on high heat. Drop in pasta and boil for 4 to 5 minutes or until al dente. Drain and rinse with cold water until cool.

Heat chicken stock in large pot on medium heat. Add leeks and mushrooms. Simmer 1 minute. Add arugula and peas and cook another minute. Add pasta and cook until pasta is hot. Stir in herbs. Season with salt and pepper.

Serves 4.