• Clean the vegetables and wash them under cold water.
• Dice everything more or less the same size.
• Next, chop everything to your desired consistency and depending on the recipe where you want to use the soffritto.
• Roughly chopped will work perfectly for soups like minestrone while finely chopped can be perfect for slow-cooked stews.
• Once done. Proceed to cook the mixture or store it for later use.

To cook

• You will start by heating oil, butter, or lard at medium temperature, then adding the vegetable mixture and lowering the heat to allow them to cook slowly, stirring frequently with a wooden spoon.
• Once the vegetables are tender and translucent, you can proceed with the next step of your recipe.

To store

• After chopping the vegetables, place them in a jar or air-tight container, pack them lightly with a spoon, and store on the coldest shelf of your fridge for about 5-6 days
• To freeze, place raw soffritto in a colander and let it drain for half an hour, then store it in resealable bags or pack it in ice cube trays. Store in the freezer for up to 4 months.