This soup is one of my preferred comfort foods.
4 cups organic (if possible) chicken broth
4 tablespoons of de Cecco “Riso” or “Acini di pepe” pasta*
1 clove of garlic, thinly sliced
1 thin slice of lemon
1 handful of arugula
Dash of Tabasco
Pinch of salt (optional)
Put chicken broth in a saucepan and bring to a boil. Add the pasta,* sliced garlic and lemon slice. Bring back to a boil and let simmer vigorously for the amount of time recommended on the package of pasta (about 12 minutes). One minute before pasta is done, stir in the handful of arugula. Taste and add salt if needed. When the arugula is completely wilted, pour into bowls and serve.
* “Riso” pasta is so named because it is made to resemble grains of rice. The brand of dry pasta I prefer is de Cecco. De Cecco’s riso is found in many supermarkets, and also can be ordered online.