Not Italian & not really a foodie – but I cook cajun/creole stuff sometimes, and usually add in “the trinity” some point. It’s sorcery.

Really I don’t know what it is exactly, but when heated in the right oil with the right mix of ingredients celery transforms from just a bland cruncy salad veg into an aromatic ingredient that combines and releases flavors from everything.

Respect yer greens!

@JLoon So it’s a “greater than the sum of its parts” kind of thing? Cajun sounds pretty delicious though I never would have expected to find the trinity in gumbo or the like. Interesting.

@gorillapaws – That’s it I think. You probably noticed the aromas in your marina change when you added the soffrito mix. Flavors get more complex too. But you miss a lot of that by just throwing everything in the microwave.

Gotta go stovetop to do it right.

It looks to be about color. I, myself, would not use celery or carrots. And I bet it would taste just as good.
(IMO, celery, like raisins, are filler.)

It really depends on how much celery is in the food. For some food that may be on the bland side, it adds flavor. It’s why it’s best for stews and soups. For food that may be slightly too salty, it kind of evens out the flavors. I can’t see using it in a sofrito though. Celery has a very powerful distinctive flavor that can change the taste of a sofrito.
Other than adding no calories to the dish, and adding vitamins, I can’t see how it won’t overpower a sofrito.