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
- In a large pot, heat the olive oil over medium heat.
- Add the onions, celery, and garlic and cook until the vegetables are softened, about 5 minutes.
- Add the chicken broth, tomato paste, thyme, and bay leaf.
- Bring the mixture to a boil, reduce the heat, and simmer for 30 minutes.
- Remove the thyme and bay leaf and stir in the Parmesan cheese.
- Season with salt and pepper to taste.
- 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.