Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), plus some for drizzling

　　3/4 pound 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 leaves, chopped (from 4 sprigs)

　　Salt and freshly ground black pepper

　　1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand

　　2 cups chicken stock or broth

　　4 thick slices crusty country-style bread

　　1/2 cup fresh flat-leaf parsley leaves (two large handfuls)

　　Zest of 1 lemon

　　Zest of 1 orange

　　

Step 1

Preheat a large soup pot over medium-high heat with the 2 tablespoons of EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook for 3 to 4 minutes. 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.

　　

Step 2

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.

　　

Step 3

Pile the parsley leaves, lemon zest, 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.

　　

Step 4

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.

　　Rachael Ray 365: No Repeats