Majorcan Bread and Vegetable Soup
INGREDIENTS
3 tablespoons extra virgin olive oil
1 bunch scallions, white and light green parts only, chopped
1 small onion, chopped
4 garlic cloves, minced, plus 1 additional clove, cut in half
1 green pepper, cored, seeded and finely chopped
2 tablespoons minced parsley
1 (14-ounce) can chopped tomatoes with juice
3/4 pound green cabbage, coarsely chopped
Salt and freshly ground pepper to taste
5 cups water or vegetable stock
1/2 pound spinach or Swiss chard, stemmed, washed and coarsely chopped
12 slices country bread (about 1/2 pound), stale or lightly toasted
DIRECTIONS
1. Heat 2 tablespoons of the oil over medium heat in a large ovenproof
casserole. Add the scallions and onion. When they begin to soften,
after about three minutes, stir in the minced garlic, green pepper and
parsley. Stir together for a minute or two, then cover and turn heat to
low. Cook for 15 minutes, stirring occasionally. Add the tomatoes, turn
heat to medium-high and cook, stirring often, for five minutes. Add the
cabbage, salt to taste and pepper. Cover, turn heat to low and cook
slowly for 15 minutes. Add the water or stock, bring to a boil, reduce
the heat, cover and simmer for 15 minutes. Stir in the spinach or
chard, and bring back to a simmer. Cover and simmer for five to 10
minutes until the greens are very tender and the broth is fragrant.
Taste and adjust seasonings.
2. Preheat the oven to 450 degrees. Rub both sides of the bread with a
cut clove of garlic. Place a layer of bread slices in a large
earthenware casserole, and ladle on soup to cover. Make another layer
of bread, and ladle on more soup to cover. Repeat with the remaining
bread, and add the remaining soup. Drizzle with the remaining olive
oil, transfer to the oven and bake 10 minutes, uncovered. Serve hot or
warm.
Serves six.
