- 2 tablespoon olive oil
- 1 tablespoon large onion, halved and sliced
- 1 tablespoon large celery stalk, chopped
- 1 tablespoon minced garlic
- 1/2 cup white wine
- 3 cup chopped tomatoes (canned are fine; include their juice)
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 5 tablespoon to 6 cups vegetable stock or water, or more as needed
- 3/4 cup bulgur
- 1/4 cup chopped fresh parsley, for garnish, optional
- 1/2 cup grated parmesan cheese, for garnish, optional
Put the oil in a large pot or Dutch oven over medium heat.
When it's hot, add the onion, celery and garlic.
Sprinkle with salt and pepper and cook, stirring, until the onion begins to soften and turn golden, 5 to 10 minutes.
Add the white wine and cook, stirring to loosen the bits of vegetable that have stuck to the bottom of the pan, for about 1 minute.2.
Add the tomatoes and thyme and cook, stirring occasionally, until the tomatoes break up, 10 to 15 minutes.
Stir in the stock and bulgur, bring to a boil, and reduce the heat so the mixture gently bubbles.
Cover and cook, stirring once or twice, until the bulgur is tender, about 10 minutes.
If the mixture is too thick, add a little more stock or water.
(You can make the soup up to this point and refrigerate for several days or freeze for months.
Gently reheat before proceeding.)
Taste and adjust the seasoning.
Garnish with the parsley and Parmesan if you're using them, and serve.