Buckwheat Soup

Dice the pancetta into small cubes. Peel and finely chop the onion, carrots, and celery to create a soffritto base. Mince the garlic. Peel and dice the potatoes into 1.5 cm cubes. Wash and coarsely chop the savoy cabbage.

In a large, heavy-bottomed pot, add the extra-virgin olive oil and butter over medium heat. Add the diced pancetta and cook until crispy and golden, 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, carrots, and celery to the pot. Sauté gently until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.