Grass Pea Soup

Drain the soaked Dried grass peas and rinse them thoroughly under cold running water. Set aside.

Dice the Pancetta into small cubes. Finely chop the Yellow onion, Carrot, and Celery stalk to create a soffritto. Mince the Garlic cloves.

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 crispy and rendered, about 5-7 minutes. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.