SUMMER BEAN & BULGUR SOUP

Summer bean & bulgur soup image

Here's a serving of five of your 5-a-day in one delicious and quick-to-make soup. If you make this ahead, the bulgur soaks up quite a lot of the liquid, so add a splash of water to loosen a little (or just eat as a summery stew).

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 13

Ingredients

400g can borlotti beans
1 tbsp olive oil
160g butternut squash, diced (prepared weight)
1 leek (about 160g), thinly sliced
2 garlic cloves, finely grated
1 tsp fresh thyme leaves
1 tbsp tomato purée
1 tsp vegetable bouillon powder
1 courgette (170g), halved and sliced
80g whole cherry tomatoes
40g bulgur wheat
20g basil leaves, chopped
25g parmesan or Italian-style vegetarian hard cheese, finely grated

Steps:

Drain the beans and set aside. Heat the oil in a large non-stick pan, add the squash and fry for a few minutes over a high heat to soften. Add the leek and garlic and cook a few minutes more. Pour in 2 cans of water (using the bean can). Stir in the thyme, tomato purée and bouillon along with the sliced courgette and whole cherry tomatoes, the bulgur and beans. Bring to the boil, then add half the basil. Cover the pan and simmer for 10 mins until the veg is tender.
Stir in the remaining basil and three-quarters of the cheese. Ladle into bowls and serve with the remaining cheese scattered over.

Nutrition Facts : Calories 367 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 20 grams protein