Clean and wash the broccoli and cut it into small florets. Peel and slice the broccoli stem. Peel and wash carrots and cut them into fine cubes. Clean and wash spring onions, put dark green parts aside.
Cut the rest into rings. Peel garlic and dice finely. Cut bacon into strips.
Heat 1 tablespoon of oil in a large saucepan. Fry the bacon until crispy. Add mince, fry until crumbly. Fry carrots, spring onion rings and garlic briefly. Add paprika powder and tomato puree, fry briefly.
Add the tomatoes, juice and about 1 l water. Crush the tomatoes a little bit. Bring everything to the boil, stir in the stock. Season with salt, pepper, 1 pinch of sugar and oregano, simmer for about 10 minutes. Then add the broccoli florets and stems and continue to simmer for 5-7 minutes.
Cut the ciabatta into cubes. Heat 5-6 tablespoons of oil in portions in a large frying pan. Fry the bread cubes in 2 portions until golden brown all around. Season stew to taste. Cut the dark spring onion into fine rings and sprinkle the croutons and oregano leaves over the stew.
This goes with sour cream. Drink tip: dry red wine, for example a velvety Negroamaro.