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).

Ingredients

2 serv.

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

Step-by-step instructions

1
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.
2
Stir in the remaining basil and three-quarters of the cheese. Ladle into bowls and serve with the remaining cheese scattered over.

Source: bbcgoodfood.com

Original recipe ↗

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