Instructions: Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; saute until golden and beginning to soften, about 7 minutes.

Stir in cabbage and cauliflower; saute 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.)

Preheat oven to 450 degrees. 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.

Serve stew from pot. Pass olives and sliced radishes alongside.

This recipe yields 4 main-course servings.

Comments: There are many different versions of this traditional island dish, which is known as sopas mallorquinas. Spanish smoked paprika (pimenton) is distinctive and worth seeking out for its unique flavor.

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