Zuppa di verdure di stagione

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven 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, diced carrots, and diced celery stalks to the pot. Sauté until softened, about 8-10 minutes.