Zuppa di Piselli (Pea Soup)

Dice the pancetta dolce into small cubes. Finely chop the yellow onion, carrot, and celery stalk to create a soffritto base. Mince the garlic clove.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced pancetta dolce and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy pancetta dolce with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped yellow onion, carrot, and celery stalk to the pot. Sauté over medium-low heat, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. Add the minced garlic clove and cook for another minute until fragrant.