1

Preheat a large soup pot over medium-high heat with 2 T. olive oil. Add chorizo and cook, stirring frequently for 3 minutes. Add 2 cloves of chopped garlic, onions, celery, carrots, potatoes, thyme, salt and pepper, and cook for 3-4 minutes. Add tomatoes and chicken broth and bring up to a boil, then turn the heat down to medium-low and simmer for 10 minutes, or until slightly thickened.

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 olive oil over it and reserve.

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.

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.