La Carabaccia Modern Version

The second version of Carabaccia makes a much less extravagant soup, more acceptable to modern palates.


  • 2 lb 2 oz/1 kg onions, finely sliced
  • several leaves basil, torn in small pieces
  • 2¾ pt/1½ ltr chicken stock
  • 4 oz/100 g garden vegetables (peas, broad beans etc)
  • white wine
  • pecorino or parmesan cheese, grated
  • salt & pepper
  • 4 slices bread


Heat the oil in a large pan. Cook the carrots, celery and basil in it for 5 minutes. Add the onions, cover and cook gently for at least an hour, adding about a third of the stock as necessary to keep the mixture moist. After an hour raise the heat and add a couple of splashes of white wine. When it has evaporated add the fresh vegetables. After about a minute pour in the remaining stock, reduce the heat and cook until the vegetables are just soft. Before serving sprinkle a few tablespoons of cheese into the soup, stir well, put a slice of bread in each bowl and pour the soup over.