Carabaccia Soup

Ingredients

• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 23g, 12g
• Protein: 2g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until they become golden brown and caramelized, stirring occasionally. This process may take around 30-40 minutes.
2. 2.
   Add the minced garlic, dried thyme, and bay leaves to the pot. Cook for an additional 2 minutes, stirring constantly.
3. 3.
   Pour in the vegetable broth and bring the soup to a simmer. Reduce the heat to low and let it cook for 20-25 minutes, allowing the flavors to meld together.
4. 4.
   Remove the bay leaves from the soup and discard them. Season with salt and pepper to taste.
5. 5.
   Ladle the Carabaccia Soup into bowls and garnish with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese.
6. 6.
   Serve hot and enjoy the comforting flavors of this Tuscan delight.

Treat your ingredients with care...

• Onions — Slice the onions thinly and cook them slowly over low heat to achieve the desired caramelization. Stir occasionally to prevent burning.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the soup.
• Vegetable broth — Use a high-quality vegetable broth or prepare your own for the best flavor. If using store-bought, choose a low-sodium option to control the saltiness of the soup.
• Extra virgin olive oil — Use a good quality extra virgin olive oil for drizzling over the soup. Its fruity and robust flavor will enhance the overall taste.

Tips & Tricks

• For a richer flavor, you can add a splash of balsamic vinegar to the soup while it simmers.
• If you prefer a smoother texture, you can blend the soup using an immersion blender or a countertop blender.
• Serve the Carabaccia Soup with crusty bread on the side for a complete meal.
• Customize the soup by adding other vegetables such as carrots or celery for added depth of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Carabaccia Soup hot in individual bowls. Drizzle each serving with extra virgin olive oil and sprinkle grated Parmesan cheese on top. Accompany it with a side of crusty bread for a satisfying meal.

Presentation advice

Present the Carabaccia Soup in rustic ceramic bowls to evoke the traditional Tuscan charm. Garnish each bowl with a sprig of fresh thyme or a bay leaf for an elegant touch. Serve it alongside a glass of red wine to complement the flavors of the soup.