Licurda (Calabrian Vegetable Soup)

Dice the yellow onion finely. Mince the garlic.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and cook gently until softened and translucent, about 8-10 minutes.

Add the minced garlic and peperoncino to the pot. Sauté for 1 minute until fragrant, being careful not to burn the garlic.