Zuppa di Ceci e Castagne

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat.

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

Add the finely chopped yellow onion, carrot, and celery to the pot. Sauté gently until softened and translucent, about 8-10 minutes, stirring occasionally.