Carabaccia – Tuscan Red Onion WFPB Soup
Carabaccia is a traditional Tuscan onion soup. When I found this recipe, I became obsessed with it. It is a culinary masterpiece that captures the essence of simplicity and rustic elegance. This hearty and flavorful dish has deep roots in Italian culinary history and showcases the region’s commitment to using
Post Date: February 28, 2024
Updated: July 06, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
simple, high-quality ingredients to create unforgettable flavors and dishes.
And like so many of my recipes, I am yet once again amazed at how Italian food doesn’t have to rely on dairy, meat, and oil to be absolutely fabulous. This Carabaccia Tuscan red onion WFPB soup recipe is yet another example of Italian cuisine that is whole food plant-based. And this makes me so very happy!
The base of Carabaccia is made by softening (but not browning) and then simmering PLANTifull amounts of red onions in water until the liquid is gently savory-sweet. Pure magic! Traditionally the soup is served with toasted bread, grated Parmesan or Pecorino, and perhaps a poached egg.
For my take, I softened 2 pounds of thin-sliced red onions by first simmering them covered, with a little water (the use of red or white wine gives an extra depth of flavor but is not necessary) and salt so that the moist heat would encourage them to quickly collapse. Then I briefly cooked them uncovered to evaporate the liquid and concentrate their flavor. Next, I simmer them with more water, sage, thyme, a garlic clove or two, freshly ground black pepper, and bay leaf to infuse the broth with the onions’ sweet savor.
Lastly, and to really take this dish to the next level, stir 2 tablespoons of lemon balsamic vinegar into the soup. It not only enhances its flavor but prevents leftovers from oxidizing or turning brown. While the Carabaccia Tuscan red onion soup simmers, I make Sourdough Breadsticks (No Oil) to serve alongside.
Carabaccia is not just a soup; it’s a comforting and soul-warming expression of Tuscan culinary heritage. Its simplicity and reliance on high-quality, locally sourced ingredients make it a timeless classic that embodies the rich flavors of Italy’s countryside. Whether enjoyed as a starter or a hearty meal on its own, Carabaccia stands as a testament to the artistry of Tuscan cuisine.
Grocery List
Produce
onion
garlic
sage
thyme
Pantry
wine (optional)
vegetable broth (optional)
lemon balsamic vinegar (California Balsamic Vinegars is SOS)
Misc
water
salt and pepper to taste
Add-Ins and Substitutions
You can use white or yellow onions but you won’t have that beautiful deep pink reddish color that draws you to this carabaccia Tuscan red onion WFPB soup.
Storing
Store the soup in an airtight container in the refrigerator for up to five days. Reheat in the microwave with a bit of water or vegetable broth to the desired consistency.
Nutrition 411
Carrots contain many nutrients, including beta-carotene and antioxidants, that may support your overall health as part of a nutrient-rich diet. They have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. The carbs consist of starch and sugars, such as sucrose and glucose. They are also a relatively good source of fiber, with one medium-sized carrot (61 g) providing (trusted source). Carrots often rank low on the glycemic index (GI), which is a measure of how quickly foods raise blood sugar after a meal. Their GI ranges from 30 to 85, while the glycemic load ranges from 2.0 to 4.25. It’s the lowest for raw carrots, and higher for cooked ones. Eating low glycemic foods is linked to (trusted source) numerous health benefits and is considered particularly beneficial for people with diabetes. (Trusted source).
Carabaccia Tuscan Red Onion WFPB Soup
Ingredients
- 2 pounds red onions halved and sliced through root end ¼ inch thick
- 4 cups water divided; can also use 1 cup red or white wine and 3 cups wat er or vegteble stock
- ¾ teaspoon table salt divided
- 2 sprigs fresh sage or 1 tsp dried sage
- 3 sprigs of fresh thyme
- 2 bay leaf
- 2 tbsp lemon balsamic vinegar (California Balsamic Vinegars is SOS)
Instructions
- Slice 2 lbs of red onion into ¼ inch slices.
- Gather your aromatics.
- Bring onions, 1 cup water (or wine) and ½ teaspoon salt to boil in Dutch oven over high heat. Adjust heat to medium, cover, and cook at rapid simmer, stirring occasionally, until onions have fully softened and collapsed, 18 to 20 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates (onions should NOT brown), 6 to 8 minutes. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
- Add sage sprigs, thyme, garlic, bay leaf, remaining 3 cups water (or stock), and remaining ¼ teaspoon salt. Bring to boil, adjust heat to gentle simmer and cook covered, for 30 minutes.
- Remove sage sprigs and bay leaf. Stir in lemon balsamic vinegar. Season with salt and pepper to taste.
- Ladle soup into bowl. Serve, passing Vegan Parmesan separately.
Notes
Replacing part or all the water with red or white wine and vegetable stock will increase the calories.
While the carabaccia Tuscan red onion soup simmers, I make Sourdough Breadsticks (No Oil) to serve alongside.More Soup and Sourdough PF Recipes
Healthy Hearty Tuscan Vegetable Farro Soup
WFPB Pasta e Fagioli Soup (Vegan)
WFPB Pasta e Ceci Estiva (Pasta and Chickpea Summer Soup)
Sourdough Whole Grain Artisan Bread in Dutch Oven
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
