Milanese Minestrone

In a large, heavy-bottomed pot or Dutch oven, render the Pancetta dolce over medium heat until crispy, about 5-7 minutes. Remove the crispy Pancetta dolce 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 Yellow onion, Carrots, and Celery stalks. Sauté gently over medium-low heat for 10-12 minutes, stirring occasionally, until the vegetables are softened and translucent. This is your soffritto.

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