Chorizo-Tomato Stew on Garlic Croutons with Zesty Parsley Sprinkle

1. 1

   Preheat a large soup pot over medium-high heat with the 2 tablespoons of EVOO.

2. 2

   Add the chorizo and cook, stirring frequently, for 3 minutes.

3. 3

   Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook for 3 to 4 minutes.

4. 4

   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.

5. 5

   While the stew is simmering, toast the bread in the broiler or in a toaster oven.

6. 6

   Rub with the crushed garlic clove and then drizzle EVOO over it and reserve.

7. 7

   Pile the parsley leaves, lemon zest, and orange zest on a cutting board.

8. 8

   Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.

9. 9

   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 garlic croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.

* Per serving · 4 servings · Values may vary.