Summer bean bulgur soup

Ingredients

• 400g can borlotti beans
• 1 tbsp olive oil
• 160g butternut squash, diced (prepared weight)
• 1 leek (about 160g), thinly sliced
• 2 garlic cloves, finely grated
• 1 tsp fresh thyme leaves
• 1 tbsp tomato purée
• 1 tsp vegetable bouillon powder
• 1 courgette (170g), halved and sliced
• 80g whole cherry tomatoes
• 40g bulgur wheat
• 20g basil leaves, chopped
• 25g parmesan or Italian-style vegetarian hard cheese, finely grated

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