Italian Bulgur Soup

Bulgur wheat turns a simple vegetable soup into something substantial. The cracked wheat absorbs broth as it simmers, swelling into chewy, nutty grains that give this Italian soup real body without any heavy cream or starchy thickeners.

Sautéing the vegetables and bulgur in the pot first with just a splash of water builds flavor through light caramelization. Summer squash, lima beans, onion, garlic, basil, and parsley all get that initial 5 to 8 minutes of direct heat before the tomatoes and water go in.

The low-sodium approach runs through the whole recipe: low-salt canned tomatoes, low-sodium bouillon, and Parmesan added at the end for a concentrated hit of savory flavor where you taste it most.

Kitchen Tips

• Use coarse or medium bulgur, not fine. Fine bulgur dissolves into the broth and turns it muddy. Coarse grains hold their shape and give each spoonful texture.
• Simmer uncovered so the broth reduces and concentrates. Covering traps too much liquid and dilutes the flavor.
• Add the Parmesan at the very end so it melts into the hot soup without getting stringy or clumping.
• This soup thickens as it sits because the bulgur continues absorbing liquid. Thin with water when reheating.

Variations

• Use butternut squash instead of summer squash for a sweeter, fall-friendly version.
• Add a can of cannellini beans in place of lima beans for a more traditional Italian minestrone feel.
• Stir in a handful of fresh spinach in the last 2 minutes for extra greens.