Minestrone

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven 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.

Add the diced Yellow onion, diced Carrots, and diced Celery stalks to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes. This is your soffritto.