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Bean, chorizo and tomato soup with Manchego soldiers

You'll need

70 ml olive oil 1 Spanish onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, finely chopped 2 chorizo, thickly sliced 1.5 litres (6 cups) chicken stock 400 gm canned cherry tomatoes 150 gm dried white beans, soaked overnight in cold water, drained 3 each thyme and oregano sprigs, plus extra leaves to serve 1½ tbsp Sherry vinegar, or to taste   Manchego soldiers 9 thick slices sourdough bread 60 gm Manchego, finely grated 40 gm softened butter Finely grated rind of 1 lemon 1½ tsp thyme leaves


  • 01
  • Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery and garlic and stir occasionally until tender (8-10 minutes). Add chorizo, stir occasionally until browned (2-3 minutes), then add stock, tomato, beans, herbs and 1 litre water. Bring to the simmer and cook until beans are tender (45-50 minutes). Remove herbs, season to taste, stir in vinegar, keep warm.
  • 02
  • For Manchego soldiers, preheat grill to high heat and grill one side of bread until golden (1-2 minutes). Combine remaining ingredients in a small bowl, season to taste and spread over untoasted sides of bread. Grill until golden and bubbling, slice into soldiers and serve hot with warm bean, chorizo and tomato soup.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Spicy, funky red grenache.

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