Zuppa di Fagioli

Ensure the Dried cannellini beans have been soaked overnight and drained. Rinse them thoroughly under cold water.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the diced Pancetta to the pot and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.