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This thick soup is traditionally made with day-old bread, which soaks up much of the broth. Add a poached egg if you want an even more substantial meal.
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
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 Poached_and_Scrambled
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