Summer Squash: coarsely chopped summer squash (yellow zucchini) or crookneck pattypan squash or diced winter squash such as butternut, zucchini. Lightly spray a nonstick 5-quart soup pot with vegetable oil. Add the squash, lima beans, onion, bulgur, parsley, garlic, and basil and saute over medium heat for 5 to 8 minutes, adding a tablespoon or two at a time of water to prevent sticking. Add the tomatoes, 3 cups water, bouillon cube, and bring to a boil. Reduce the heat to very low, and simmer, uncovered, for 15 minutes. Add Parmesan cheese and salt, if using, and pepper to taste. [McRecipe:patH 18 Aug 96]