Zuppa di Ceci Neri (Black Chickpea Soup)

Rinse the soaked black chickpeas thoroughly and drain them.

In a large, heavy-bottomed pot or Dutch oven, render the diced guanciale over medium heat until crispy and its fat is released. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the extra-virgin olive oil to the pot with the guanciale fat. Add the finely diced yellow onion, finely diced carrot, and finely diced celery stalk. Sauté over medium-low heat for about 8-10 minutes, until the vegetables are softened and translucent, forming a soffritto.