Chorizo-Tomato Stew on Garlic Croutons

From Rachael Ray: 365 No Repeats

2 Tbsp extra-virgin olive oil (EVOO), 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 Tbsp fresh thyme leaves, chopped
salt and fresh ground black pepper
1 15oz can diced fire-roasted tomatoes, such as Muir Glen brand organic
2 C chicken stock or broth
4 thick slices crusty country-style bread
1/2 C fresh flat-leaf parsley leaves
zest of 1 lemon
zest of 1 orange

Preheat a large soup pot over medium-high heat with the 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 3-4 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.

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.

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 parlsey; reserve.

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 sprinlkle over the stew, and serve.