Italian Bulgur Soup

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.