70 mlolive oil1Spanish onion, finely chopped1carrot, finely chopped1celery stalk, finely chopped2garlic cloves, finely chopped2chorizo, thickly sliced1.5 litres(6 cups) chicken stock400 gmcanned cherry tomatoes150 gmdried white beans, soaked overnight in cold water, drained3 eachthyme and oregano sprigs, plus extra leaves to serve1½ tbspSherry vinegar, or to tasteManchego soldiers9thick slices sourdough bread60 gmManchego, finely grated40 gmsoftened butterFinelygrated rind of 1 lemon1½ tspthyme leaves
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.
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.