Zuppa di ceci e spinaci

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

Add the Yellow onion, Carrot, and Celery stalk to the pot and cook gently for 8-10 minutes, stirring occasionally, until softened and translucent. This is your soffritto base.

Stir in the minced Garlic and Fresh rosemary. Cook for another 2 minutes until fragrant, being careful not to burn the Garlic.