Ingredients Jump to Instructions ↓

  1. Bulgur Wheat

  2. 3 cups water

  3. 1 cup bulgur wheat

  4. 1/2 teaspoon salt

  5. Soup 1 tablespoon olive oil

  6. 1 large yellow onion, cut into 1/4-inch wedges

  7. 4 cloves garlic , minced

  8. 1 teaspoon ground cumin

  9. 5 cups vegetable stock

  10. 1 can (15-ounce) diced tomatoes with juice

  11. 2 pounds acorn squash, peeled, seeded, and cut into 1-inch chunks

  12. 1 can (19-ounce) fava beans, drained and rinsed

  13. 1/4 teaspoon red pepper flakes

  14. 4 cups coarsely shredded Swiss chard leaves

  15. salt , to taste

  16. freshly ground pepper , to taste

  17. thin slivers of Parmesan cheese for garnish

Instructions Jump to Ingredients ↑

  1. To cook the bulgur wheat, bring the water to a boil in a medium saucepan over high heat. Stir in the bulgur and salt. Reduce the heat; cover and simmer for 10 minutes. Remove from the heat and let stand for 15 minutes. Or, prepare according to package instructions. Drain if necessary.

  2. To make the soup, heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the cumin; stir for about 30 seconds. Stir in the vegetable stock, tomatoes and juice, squash, beans, and red pepper flakes. Bring to a boil over high heat. Reduce the heat; cover and simmer, stirring occasionally, until the squash is almost tender, about 8 minutes.

  3. Stir in the chard; cover and cook until it is wilted and the squash is tender, about 5 minutes. Season to taste.

  4. To serve, fluff the bulgur with a fork and spoon into the bottom of serving bowls. Top with the stew and garnish with cheese.


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