Chorizo Tomato Stew On Garlic Croutons

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, plus some for drizzling (evoo)
• 3/4 lb chorizo sausage, thinly sliced
• 3 garlic cloves, 2 chopped and 1 crushed
• 1 large yellow onion, chopped
• 2 celery ribs, chopped
• 1 large carrot, peeled and chopped
• 6 medium red potatoes, cut in half and then thinly sliced
• 1 tablespoon fresh thyme leave, chopped
• salt & freshly ground black pepper
• 1 (15 ounce) can diced fire-roasted tomatoes, such as muir glen brand organic
• 2 cups chicken stock or 2 cups chicken broth
• 4 slices crusty country bread
• 1/2 cup fresh flat leaf parsley
• 1 lemon, zest of
• 1 orange, zest of

Recipe

• 1 preheat a large soup pot over medium-high heat with the evoo. add the chorizo and cook, stirring frequently, for 3 minutes.
• 2 add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook 3-4 minutes.
• 3 add the tomatoes and chicken stock and bring up to a bubble, then turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• 4 while the stew is simmering, toast the bread in the broiler or in a toaster oven. rub with the crushed garlic clove and then drizzle evoo over it and reserve.
• 5 pile the parsley leaves, lemon and orange zest on a cutting board. run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.
• 6 to serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo-tomato stew on top of the croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.