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1
Heat 2 tablespoons of the oil over medium heat in a large ovenproof casserole.
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2
Add the scallions and onion.
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3
When they begin to soften, after about three minutes, stir in the minced garlic, green pepper and parsley.
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4
Stir together for a minute or two, then cover and turn heat to low.
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5
Cook for 15 minutes, stirring occasionally.
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6
Add the tomatoes, turn heat to medium-high and cook, stirring often, for five minutes.
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7
Add the cabbage, salt to taste and pepper.
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8
Cover, turn heat to low and cook slowly for 15 minutes.
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9
Add the water or stock, bring to a boil, reduce the heat, cover and simmer for 15 minutes.
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10
Stir in the spinach or chard, and bring back to a simmer.
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11
Cover and simmer for five to 10 minutes until the greens are very tender and the broth is fragrant.
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12
Taste and adjust seasonings.
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13
Preheat the oven to 450 degrees.
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14
Rub both sides of the bread with a cut clove of garlic.
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15
Place a layer of bread slices in a large earthenware casserole, and ladle on soup to cover.
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16
Make another layer of bread, and ladle on more soup to cover.
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17
Repeat with the remaining bread, and add the remaining soup.
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18
Drizzle with the remaining olive oil, transfer to the oven and bake 10 minutes, uncovered.
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19
Serve hot or warm.
