Italian Bulgur Soup

45 minutes Prep: 20 minutes Cook: 25 minutes

92 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	x	margarine
1 1/2	cups	summer squash
10	ounces	lima beans
1	each	onion	chopped
1/2	cup	cracked wheat (bulgur)	coarse or medium
3	tablespoons	parsley leaves	chopped
3	cloves	garlic	finely chopped
2	teaspoons	basil	chopped
28	ounces	tomatoes	canned, low-salt, undrained
1	x	beef bouillon cube	low sodium
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	slivered
1	x	black pepper	freshly ground

Directions

Summer Squash: coarsely chopped summer squash (yellow zucchini) or crookneck pattypan squash or diced winter squash such as butternut, zucchini.

Lightly spray a nonstick soup pot with vegetable oil.

Add the squash, lima beans, onion, bulgur, parsley, garlic, and basil and sauté over medium heat for 5 to 8 minutes, adding a tablespoon or two at a time of water to prevent sticking.

Add the tomatoes, 3 cups water, bouillon cube, and bring to a boil.

Reduce the heat to very low, and simmer, uncovered, for 15 minutes.

Add Parmesan cheese and salt, if using, and pepper to taste.

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Nutrition Facts

Serving Size 132g

Amount per Serving

Calories 92 7% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 31mg	1%
Total Carbohydrate 18.0g	6%
Dietary Fiber 4.0g	17%
Sugars 3.0g
Protein 4.0g	9%

Vitamin A	17%		Vitamin C	27%
Calcium	4%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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