Traditional Bulgur, Kale and Avocado Soup

  • 4 tbsp. olive oil
  • 2 cups diced white onion
  • 1 bay leaf
  • 2 cups sliced celery
  • 1 1/2 cups coarsely chopped raw cashews
  • 2 cups chopped kale
  • 25 in grape tomatoes cuthalf
  • 1 can white (cannellini) beans
  • 1/2 cup #3 Coarse Traditional Bulgur
  • 6 cups chicken stock (low fat, low sodium)
  • 1 cup water (more if needed)
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 ripe avocados
  1. Heat olive oil and onion in a large pot until tender. Add the bay leaf and vegetables and sauté for 5 minutes; add the chicken stock and water. Add beans, cashews and Traditional Bulgur; stir occasionally. Bring to a boil, reduce heat and simmer for 20 minutes. Season with salt, black and cayenne pepper. Add sliced avocado and simmer 5 minutes more. Remove bay leaf and ladle into bowls, sprinkle with parmesan cheese. Drizzle with extra virgin olive oil.