Cabbage and Potato Soup

In a large, heavy-bottomed pot or Dutch oven, add the diced Pancetta and cook over medium heat until crispy and its fat has rendered. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Extra-virgin olive oil to the pot. Add the finely diced Yellow onion, Carrot, and Celery stalk. Cook over medium-low heat, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This is your soffritto.

Add the minced Garlic cloves to the soffritto and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.