Minestrone Barese style

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the diced Guanciale and render until crispy and golden, about 5-7 minutes. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Yellow onion, Carrots, and Celery stalks to the pot. Sauté gently until softened, about 8-10 minutes, stirring occasionally.