Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.
Serve with a simple salad.
You can make this Lebanese soup with a light chicken stock, but the leek trimmings, an onion, a few extra wax beans, and cilantro stems will make a fine vegetable stock. In either case, the stock should be delicate enough that it doesn't overwhelm the vegetables.