Minestra di Verdure e Fagioli alla Basilicata

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 the 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.

Add the diced Yellow onion, Carrots, and Celery stalks to the pot. Sauté gently until the vegetables are softened, about 8-10 minutes, creating a soffritto.