What you need:

300 g onion

150 g carrots

150 g celery stalks

2 tablespoons olive oil

How to make it:

  1. Finely dice the vegetables: Small dice the vegetables into roughly 1/4-inch pieces.
  2. Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  3. Cook for 10 minutes until tender: Add the vegetables and cook, stirring occasionally, for about 10 minutes, until the celery is tender and the vegetables have released their juices. Adjust the heat so the vegetables sweat, but don’t brown.