Tuscan Onion Soup (Carabaccia)

This hearty soup is a true Italian 🇮🇹 comfort food, rich with onions and herbs. It is a cousin to French Onion Soup.

Serves 6

Ingredients

• Olive oil
• 2 cups diced pancetta
• 2 cups chopped celery ribs
• 1 cup chopped carrots
• 1 teaspoon of red pepper flakes
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 cup white wine
• 6 large red onions, peeled and sliced into 1/4 inch pieces
• 2 quarts of chicken stock
• 1 cup ruby red port
• 2 cups frozen peas
• 5 oz baby spinach leaves, sautéed in olive oil and a teaspoon of minced garlic
• 1 1/2 cup freshly grated Parmigiano-Reggiano Cheese and extra for serving
• Kosher salt and freshly ground peppercorns

Time to Cook

• Saute the pancetta over a medium-high burner for 5 minutes then add the celery, carrots, red pepper flakes, rosemary and thyme for another 5 minutes
• Add wine and cook until nearly evaperated
• Add the onions, stir with a wooden spoon and cook on medium heat, covered, for 45 minutes. Stir every 15 minutes
• Pour in the chicken stock, bring to a boil, simmer for 30 minutes
• Add the port, peas and spinach and cook for another 5 minutes
• Top the soup with a generous amount of Parmigiano-Reggiano cheese, salt and pepper and a drizzle of olive oil
• Serve with Parmigiano-Reggiano cheese for the table to share