Roman pasta and bean soup

Dice the Guanciale into small cubes. In a large, heavy-bottomed pot, render the Guanciale over medium heat until crispy and most of the fat has been released. Remove the crispy Guanciale pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.

Finely chop the Onion, Carrot, and Celery to create a soffritto. Mince the Garlic. Add the Extra-virgin olive oil to the pot with the Guanciale fat (if needed) and sauté the chopped Onion, Carrot, and Celery over medium-low heat for about 8-10 minutes until softened. Add the minced Garlic and cook for another 1-2 minutes until fragrant.

Drain and rinse the Canned cannellini beans. Add the Canned cannellini beans, crushed San Marzano tomatoes, and Vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, allowing the flavors to meld. Season with Salt and Black pepper.