How To Make Soffritto
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3-4
Carrots (peeled, washed, + dried)
3-4
Celery (peeled, washed, + dried)
1
Yellow Onion
1 small bunch
Italian Flat Leaf Parsley (washed + spun-dried), optional
3-4
Carrots (peeled, washed, + dried)
3-4
Celery (peeled, washed, + dried)
1
Yellow Onion
1 small bunch
Italian Flat Leaf Parsley (washed + spun-dried), optional
1 small bunch
Celery Leaves (washed + spun-dried), optional
1/2 cup
Extra-Virgin Olive Oil
Cut the carrots into large chunks (about 2 inches).
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Cut the celery into large chunks (about 2 inches).
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Cut the onion into large chunks (about 2 inches).
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Add the carrots to the work bowl of a food processor fitted with the steel blade and pulse.
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Add the celery and onion and pulse until all the vegetables are finely minced.
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Scrape down the sides of the work bowl and add the celery leaves and parsley. Pulse to mince.
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Heat a pot over medium heat and add the olive oil and minced vegetables, stirring often.
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Keep cooking, stirring often, until the vegetables are noticeably cooked down, about 10 minutes.
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Once the soffritto is cooked, you can use some of it immediately, or freeze in portions for later.
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To freeze the soffritto, portion out amounts into an ice cube tray.
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Bring the soffritto to room temperature and then freeze. Just pop out as many portions as you need!
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