Name: Bean, chorizo and tomato soup with Manchego soldiers
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: 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

Bean, chorizo and tomato soup with Manchego soldiers

Australian Gourmet Traveller recipe for bean, chorizo and tomato soup with Manchego soldiers.

Serves 6

Prep

20M

Cook

1H 10M

Total

1H 30M

You’ll need to begin this recipe a day ahead.

Ingredients

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

Method

Main

1.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.

2.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.