Rice and savoy cabbage soup

Prepare the Savoy cabbage: Remove any tough outer leaves, quarter the Savoy cabbage, remove the hard core, then slice the leaves into thin strips. Wash the sliced Savoy cabbage thoroughly under cold water.

Prepare the soffritto: Finely dice the Onion, Carrot, and Celery. Mince the Garlic. Dice the Pancetta into small cubes.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until it is crispy and its fat has rendered, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.