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Tomato Bulgur Soup With Spinach Quesadillas

Tomato Bulgur Soup With Spinach Quesadillas is a soups recipe made with Onion, Carrot, Celery Stalk, Garlic Olive Oil Spray, and Fennel. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1
• 1
• 1
• 1/2 tsp
• 1/4 tsp
• 2 cup
• 2 tsp
• 2 cup
• 1 cup
• 1/2 cup
• 1/2 tsp
• 1 tbsp
• 1/2 cup
• 4
• 1/4 cup
• 4 tbsp

Method (preview)

1. 1

   Cut onion, carrot and celery stalk into chunks; put in bowl of food processor along with a peeled clove of garlic; coarsely chop for about 1 minute.

2. 2

   Spray a large soup pot.

3. 3

   Transfer processed vegetable to the pot and set on medium heat.

4. 4

   Saute until aromatic (5 minutes to take edge off of the onion); meanwhile add to the pot: the salt, crushed fennel seeds, Italian seasoning blend, and pepper.

5. 5

   When the edge is off the onion, add the tomatoes, water and vegetable bouillon.

6. 6

   Bring to a boil; reduce heat, cover and simmer gently for about 15 minutes.

7. 7

   Add the bulgur and additional water if needed; return to the boil, reduce heat and simmer for 15 minutes.

8. 8

   Add spinach and cook about 5 to 10 minutes.

9. 9

   Add oil and vinegar.

10. 10

    Adjust seasoning to taste.

11. 11

    Serve with spinach quesadillas.

12. 12

    Spray one side of a tortilla and place it on a grill heated to medium-high.

13. 13

    Sprinkle with half the second measure of spinach, pinch of herbs, and half the cheese.

14. 14

    Cover with another tortilla and grill until lightly browned and warm on the first side; flip and cook the other side.

15. 15

    Repeat.

16. 16

    Cut the quesadillas into wedges.

17. 17

    Serve with the soup.

18. 18

    SOURCEs Tomato Bulgur Soup >Moosewood Restaurant Low-Fat Favorites (1996)

19. 19

    Shari Clayton Brownlee >Eat-lf Mar97