Cook Vegetables:

Heat 2 tablespoons of olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.

Add the scallions, onion, garlic, bell peppers, and parsley.

Cook, stirring, until softened (1-2 minutes).

Reduce heat to low, cover, and cook for 15 minutes until well-blended.

Add Tomatoes and Cook:

Increase heat to medium, stir in tomatoes, and cook until blended (about 5 minutes).

Add cabbage, artichokes, salt, and pepper.

Reduce heat to low, cover, and cook for 15 minutes more.

Simmer Soup:

Stir in the vegetable broth, cover, and cook for 20 minutes until the flavors are blended and the soup is fragrant.

Bake Bread:

Preheat oven to 450°F.

Place half of the bread slices under the vegetable soup in the casserole dish and arrange the rest on top of the vegetables.

Drizzle the bread with extra-virgin olive oil.

Bake for 10 minutes or until the bread is golden.

Serve:

If using earthenware, serve hot in the dish, or transfer to individual bowls.