Majorcan Vegetable Soups

Sauté the garlic, onions and leeks gently in a saucepan with oil, without turning brown. add the tomatoes and paprika. With a wooden spoon stir continuously, then add the cabbage and add a little water.
cook for fifteen minutes with the green beans and peas. add the spinach and a tablespoon more water, add a little salt, cover and cook for another ten minutes.
then drain and reserve the broth. prepare a clay pot with half the bread and drizzle with a drizzle of oil; cover with a layer of well drained vegetables and place more bread on top, on which more oil will be added.
Add the rest of the vegetables and dip them with a little reserved broth; drain the excess.
to consider
presentation:

They must be presented very dry. water with oil again and allow to dry for a few minutes before serving.