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.