Turkish Bulgur Wheat Soup

With cannellini beans and warm spices.

This soup is warm, cozy and deliciously spiced. It is great served with a lovely salad and/or your favorite bread. I usually serve mine with a crusty sourdough, pita, flatbread or an herbed focaccia style Turkish bread. Some of my favorite salad ideas are a creamy cucumber dill with yogurt, a beetroot, "feta" and arugula or a carrot, raisin or date and (pine) nut salad.

Ingredients:

1 Onion, diced

2 Red Peppers, diced

4 Garlic Cloves, minced

1" Ginger, Minced

1 Chili Pepper, minced

1Tbsp. Cumin

1/2 tsp. Cinnamon

1/2 tsp. Smoked Paprika

1 Tbsp. Tomato Paste

1/2 Cup White Wine

4 Cups Vegetable Stock

28 Oz. Diced Tomatoes (Fire Roasted, if desired)

16 Oz. Cooked Cannellini Beans

1 Cup Bulgur Wheat

Fresh Mint & Cilantro Leaves

Salt & Pepper, to taste

Method:

Sauté onions and peppers with a nice pinch of salt and in a little oil until they are tender. Add the ginger, garlic, chili pepper and spices. Cook for a minute or two. Add the tomato paste and cook another minute. Add the wine and cook until it has almost evaporated. Next add the vegetable stock, diced tomatoes, cannellini beans and bulgur wheat. Bring to a boil, reduce to a low, stir and cover with a lid. Let simmer on low for 20 minutes. Season with salt and pepper. Serve with fresh mint and cilantro leaves. Enjoy!