Roman Minestrone

1. Dice the Guanciale into small cubes. Prepare the vegetables: finely dice the Carrots, Celery stalks, and Yellow onion for the soffritto. Mince the Garlic cloves. Dice the Zucchini and Potatoes into 1.5 cm cubes. Trim and cut the Green beans into 2 cm pieces. Shred the Savoy cabbage.

2. In a large, heavy-bottomed pot or Dutch oven, render the diced Guanciale over medium heat until crispy and its fat has melted. Remove the crispy Guanciale pieces and set aside, leaving the rendered fat in the pot.

3. Add the Extra-virgin olive oil to the pot with the Guanciale fat. Add the diced Carrots, Celery stalks, and Yellow onion. Sauté gently over medium-low heat for 8-10 minutes until softened and translucent, forming a classic soffritto.