Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large sweet onion (such as Vidalia or Maui), finely chopped
• 1 large green bell pepper, chopped
• 3 garlic cloves, minced
• 6 cups coarsely chopped green cabbage (about 1/2 large head)
• 1 1/2 cups small cauliflower florets (about 1/4 small head)
• 2 large tomatoes, seeded, chopped
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon sweet paprika, preferably Spanish smoked paprika*
• 3 14-ounce cans vegetable broth or low-salt chicken broth
• 1 cup coarsely chopped fresh spinach leaves
• 8 4x3x1/2-inch slices country-style wheat bread
• Oil-cured black olives
• Sliced radishes

Instructions

1. Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
2. Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
3. Serve stew from pot. Pass olives and sliced radishes alongside.
4. Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).