Zuppa di verza e fagioli

Remove the outer leaves of the Savoy cabbage, quarter it, remove the tough core, and then thinly slice the 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, about 5-7 minutes. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped Onion, Carrot, and Celery to the pot. Sauté gently over medium-low heat for 8-10 minutes, until the vegetables are softened and translucent, forming a soffritto.