Savoy Cabbage Soup

Remove the outer leaves of the Savoy cabbage, quarter it, remove the tough core, and then thinly slice the leaves.

In a large, heavy-bottomed pot or Dutch oven, add the diced Pancetta and cook over medium heat until crispy and its fat has rendered. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Extra-virgin olive oil to the pot with the Pancetta fat. Add the finely chopped Onion, finely chopped Carrot, and finely chopped Celery. Cook over medium-low heat, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This is your soffritto.