Winter Vegetable Soup

Dice the pancetta into small cubes. Finely chop the onion, carrots, and celery for the soffritto. Mince the garlic. Peel and dice the potatoes into 1.5 cm cubes. Shred the Savoy cabbage.

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

Add the chopped onion, carrots, and celery to the pot. Sauté gently over medium-low heat for 8-10 minutes, until softened and translucent, stirring occasionally. This forms your soffritto base.