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Soffritto Meal Prep: How to Store and Use It for 4 Quick Weeknight Dinners

Soffritto

A slow-cooked Italian base of onion, carrot and celery, batch-cooked once for a head start on a dozen different weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 portions
Ingredients Method

Ingredients
  

  • 2 large onions finely diced
  • 2 medium carrots finely diced
  • 2 celery stalks finely diced
  • 3 tbsp olive oil
  • Salt a pinch

Method
 

  1. Dice the onions, carrots and celery as evenly as possible - the finer the dice, the more smoothly the soffritto will blend into sauces and soups later.
  2. In a large skillet or saucepan, heat the olive oil over medium heat.
  3. Add the onions first and cook until translucent, then stir in the carrots and celery. Cook gently for 15-20 minutes, stirring occasionally, until everything has softened and melded together. Avoid letting the vegetables brown.
  4. Let the soffritto cool completely, then divide it into portions of about 1/4 cup each for storing.