Instructions: 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.

Spray a large soup pot. Transfer processed vegetable to the pot and set on medium heat. 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. When the edge is off the onion, add the tomatoes, water and vegetable bouillon. Bring to a boil; reduce heat, cover and simmer gently for about 15 minutes.

Add the bulgur and additional water if needed; return to the boil, reduce heat and simmer for 15 minutes. Add spinach and cook about 5 to 10 minutes. Add oil and vinegar. Adjust seasoning to taste. Serve with spinach quesadillas.

Serves 3 to 4.

Quesadillas: After adding the bulgur to the soup, begin to prepare the quesadillas. Spray one side of a tortilla and place it on a grill heated to medium-high. Sprinkle with half the second measure of spinach, pinch of herbs, and half the cheese. Cover with another tortilla and grill until lightly browned and warm on the first side; flip and cook the other side.

Repeat. Cut the quesadillas into wedges. Serve with the soup.

NOTES : Finally tried the idea of using bulgur - good substitute for acino de pepe.

The original recipe was nearly fat free. I added a little good olive oil for flavor, and some spinach and things we like. Served with spinach quesadilla.

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