How to Make Soffritto
Learn How to Make Soffritto, the Italian secret for flavorful pasta sauces, stews, soups, and more. Simply mince onion, carrot, and celery, sauté in olive oil, then use the mixture to elevate your dishes!
Servings: 6
Calories: 57kcal
Equipment
- 1 knife
- 1 medium pot or dutch oven
Ingredients
- 2-3 celery stalks
- 2-3 medium carrots
- 1 small yellow onion
- 2 tablespoon extra-virgin olive oil
Instructions
- Prepare vegetables - Finely mince the celery, carrots, and onion. The goal is to mince the vegetables so finely that they essentially melt when cooked with the olive oil.2-3 celery stalks, 2-3 medium carrots, 1 small yellow onion, 2 tablespoon extra-virgin olive oil
- Cook vegetables - In a large pot or dutch oven, heat oil over medium heat. Stir in minced onion, carrot, and celery and cook for 10-20 minutes, or until the onion turns translucent. The soffritto mixture should almost disintegrate upon cooking. Use the soffritto as a base for your favorite sauces, soups, stews, and more.
Video
Notes
Storage
- Refrigerate leftover soffritto in an air-tight container for up to 3 days. In order to reheat, place the soffritto in a pot or dutch oven over low heat, stirring occasionally until warm.
- Extra fine - If you want the consistency of the soffritto to be extra fine, pulse the minced ingredients in a food processor a few times.
- Uniform size - Chop the vegetables into pieces that are the same size to ensure even cooking.
- Stir - Stir the soffritto while it cooks to prevent the veggies from sticking.
Nutrition
Calories: 57kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 16mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3403IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.1mg