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Italian bulgur soup
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| Artist: |
_ |
| Categories: |
Exotic, Italian, Soups & Stews, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Vegetable oil spray | | 1 1/2
| cup | Summer squash | | 10
| oz | Lima beans | | 1
| | Yellow onion -- chopped | | 1/2
| cup | Bulgur -- coarse or medium | | 3
| tbsp | Chopped parsley | | 3
| | Cloves garlic -- finely | | | Chopped | | 2
| tsp | Chopped fresh basil | | 28
| oz | Chopped tomatoes -- canned | | | Low-salt | | | Undrained | | 1
| | Beef bouillon cube | | 2
| tbsp | Parmesan cheese -- slivered | | | Freshly ground black pepper |
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Procedures:
| 1 | Summer squash: coarsely chopped summer squash (yellow zucchini) or crookneck pattypan squash or diced winter squash such as butternut, zucchini. | | 2 | Lightly spray a nonstick 5-quart soup pot with vegetable oil. | | 3 | Add the squash, lima beans, onion, bulgur, parsley, garlic, and basil and saute over medium heat for 5 to 8 minutes, adding a tablespoon or two at a time of water to prevent sticking. | | 4 | Add the tomatoes, 3 cups water, bouillon cube, and bring to a boil. | | 5 | Reduce the heat to very low, and simmer, uncovered, for 15 minutes. | | 6 | Add parmesan cheese and salt, if using, and pepper to taste. | | 7 | [mcrecipe:path 18 aug 96] | | 8 | recipe by : lynn fischer, healthy indulgences (1995) |
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