Venetian Pasta and Beans

Finely dice the Pancetta. Peel and finely dice the Yellow onion, Carrot, and Celery stalk to create a soffritto base. Mince the Garlic and finely chop the Fresh rosemary.

In a large, heavy-bottomed pot, add the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and its fat has rendered, 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, Carrot, and Celery stalk to the pot. Sauté gently until the vegetables are softened and translucent, about 8-10 minutes. Add the minced Garlic and chopped Fresh rosemary, cooking for another 2 minutes until fragrant.