Pasta e Fagioli

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

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

Stir in minced garlic and finely chopped fresh rosemary. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.