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Soffritto

1
Points® value
Total Time
32 min
Prep
10 min
Cook
22 min
Serves
12
Difficulty
Easy
This mix of finely diced vegetables and a fat (usually olive oil) is the base for many soups, sauces, ragus, and braises in Italian, Portuguese and Spanish cooking. A classic mix includes carrots, celery, and onions, and depending on the region, garlic, parsley, and even pancetta or anchovies are added. The key is to cook gently and stirring frequently until vegetables are meltingly soft and lightly browned. Ready in just over 30 minutes, this recipe is a wonderful staple that freezes well. Use it to put together quick weeknight dinners as a topping for grilled chicken or pork. Add it to black bean soup to layer in more delicious flavor or make a Spanish chicken and rice dish using sofrito.

Ingredients

Extra virgin olive oil

¼ cup(s)

Uncooked onion

1 large

Garlic

3 clove(s)

Celery

2 rib(s), medium, diced

Carrots

2 medium

Rosemary sprig

1 item(s)

Table salt

¼ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Instructions

  1. Heat skillet or large saucepan over medium heat. When hot, add oil. Add onion and cook, stirring frequently, until onion is translucent, about 6 minutes. Add garlic and continue to cook until onion is pale gold, 5–7 minutes longer.
  2. Stir in celery, carrots, rosemary (if using), and salt and pepper. Cook, stirring occasionally, until vegetables are very tender and caramelized, 10−15 minutes, stirring bottom of pan frequently to release any browned bits. Remove and discard rosemary. Use immediately as base for sauces, soups, or stews, or transfer to jar and refrigerate up to 1 week.

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