Fresh pea soup

Heat the Extra-virgin olive oil in a large pot or Dutch oven over medium heat.

Add the diced Pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped Yellow onion to the pot and sauté until translucent and softened, about 8-10 minutes, stirring occasionally.