Tuscan Onion Soup Carabaccia

Ingredients

• 6 tablespoons extra-virgin olive oil
• 4 onions, sliced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onions, celery, and garlic and cook until the vegetables are softened, about 5 minutes.
3. Add the chicken broth, tomato paste, thyme, and bay leaf.
4. Bring the mixture to a boil, reduce the heat, and simmer for 30 minutes.
5. Remove the thyme and bay leaf and stir in the Parmesan cheese.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with the parsley.

Interesting Facts

• Carabaccia is an Italian soup that originated in the city of Florence.
• The name Carabaccia comes from the Italian word for "onion".
• This soup is traditionally served with a slice of toast or a piece of crusty bread.