Summer Bean and Bulgur Vegetable Soup

Name: Summer Bean and Bulgur Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 400 g borlotti beans, drained; 40 g bulgur wheat; 160 g butternut squash, diced; 1 leek, thinly sliced; 2 cloves garlic, finely grated; 1 courgette, halved and sliced; 80 g cherry tomatoes; 800 ml water; 1 tbsp olive oil; 1 tsp fresh thyme leaves; 1 tbsp tomato puree; 1 tsp vegetable bouillon powder; 20 g basil leaves, chopped; 25 g Parmesan or Italian-style vegetarian hard cheese, finely grated

A bright, hearty summer soup packed with borlotti beans, bulgur wheat, squash, courgette, tomatoes, basil, and Parmesan. It is filling enough for lunch or a light dinner, yet fresh and quick enough for busy weeknights.

Servings2 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

borlotti beans, drained
400 g
bulgur wheat
40 g
butternut squash, diced
160 g
leek, thinly sliced
1
garlic, finely grated
2 cloves
courgette, halved and sliced
1
cherry tomatoes
80 g
water
800 ml
olive oil
1 tbsp
fresh thyme leaves
1 tsp
tomato puree
1 tbsp
vegetable bouillon powder
1 tsp
basil leaves, chopped
20 g
Parmesan or Italian-style vegetarian hard cheese, finely grated
25 g

Step-by-Step Instructions

Drain and rinse the borlotti beans. Heat the olive oil in a large non-stick saucepan over medium-high heat, then add the diced butternut squash. Cook for 3-4 minutes, stirring often, until it begins to soften.

Add the sliced leek and grated garlic. Cook for 2-3 minutes more, stirring, until the leek softens and the garlic smells fragrant but does not brown.

Pour in 800 ml water, then stir in the thyme, tomato puree, vegetable bouillon powder, courgette, cherry tomatoes, bulgur wheat, and drained beans. Bring to a boil, then reduce the heat to a gentle simmer.

Stir in half of the chopped basil, cover, and simmer for about 10 minutes, or until the vegetables are tender and the bulgur is cooked. Stir occasionally so the bulgur does not catch on the bottom of the pan.

Remove from the heat and stir in the remaining basil and about three-quarters of the grated cheese. Taste and adjust the seasoning if needed. Ladle into bowls and finish with the remaining cheese.