Olive oil mill soup

In a large, heavy-bottomed pot or Dutch oven, heat 30g of extra-virgin olive oil over medium heat.

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

Add the diced yellow onion, diced carrots, and diced celery stalks to the pot. Sauté gently until softened, about 8-10 minutes, creating a soffritto.