Chop the celery, carrot and onion up finely and cook in a casserole with 6 tablespoons of olive oil.
Saute gently for about 40 minutes until the vegetables have completely expelled all their liquid. Then toss the peas into the casserole and finish cooking.
Toast the bread, dunk it in boiling water and after laying a slice in the bottom of each dinner's soup bowl, pour over the carabaccia, finishing off with a liberal dusting of Parmesan cheese.
