Zuppa di Fagioli e Verdure

1. Finely dice the Yellow onion, Carrots, and Celery to create a soffritto. Mince the Garlic.

2. Cut the Guanciale into small cubes. In a large, heavy-bottomed pot or Dutch oven, render the Guanciale over medium heat until crispy and its fat has been released. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Add the Extra-virgin olive oil to the pot with the Guanciale fat. Add the diced Yellow onion, Carrots, and Celery. Sauté gently over medium-low heat for 8-10 minutes until softened and translucent, stirring occasionally.