Mussel and Tomato Soup

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

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

stock reserved, tomatoes, pasta, scallions, salt

Taken from cooking.nytimes.com/recipes/925 (may not work)