How to Make Soffritto

Soffritto is the Italian version of the French Mirepoix and is the base for many soups, sauces, stews, and braises. Use this as a base for our Easy Lentil Soup  or any braised meats. 

Soffritto (mirepoix)

1 Onion (medium)
2 Carrots
2 Celery stalks2 tbsp Olive oil
Salt to taste

1. Wash and scrub carrot and celery; remove outer peel of onion.
2. Using a large chef’s knife, dice onion, carrots and celery stalks. At this point you may also refrigerate in an airtight container all, or a portion, of your mirepoix for use within 5-7 days.
3. Add oil (or butter if preferred) to a large skillet or pot under a medium flame. Add diced onion, carrot, and celery, stirring occasionally, until translucent. Add a pinch of salt to enhance the flavor, or a splash of water if it starts to stick. Once translucent, your soffritto is ready to be used as a base for a soup (like our Easy Lentil Soup), sauce, or stew of your choice.