Chicken and Bulgur Soup
1 tbsp olive oil
1 onion, finely chopped
1 red (bell) pepper, seeded and diced
2 skinless, boneless chicken breasts, cut into strips
1 litre/1¾ pints/4 cups hot chicken stock
100g/3½oz/¼ cup bulgur wheat
2 x 400g/14oz cans cannellini beans, drained
1 x 400g/14oz can chopped tomatoes
2 courgettes (zucchini), chopped
2 tbsp chopped fresh basil
salt and ground black pepper
1 Heat the oil in a large pan. Add the onion and red pepper and cook over a low heat for 10 minutes or until softened. Add the chicken and stir-fry for 3 minutes or until golden.
2 Add the hot stock to the pan and bring to a simmer. Stir in the bulgur wheat and simmer for 15 minutes.
3 Stir in the cannellini beans, tomatoes and courgettes and simmer gently for 5 minutes. Stir in the chopped basil and season to taste with salt and pepper.
4 Divide the soup among four warmed bowls.