Tuscan bean soup

Rinse the dried cannellini beans thoroughly. Place them in a large bowl, cover with plenty of cold water, and let them soak overnight (at least 8-12 hours).

Drain the soaked cannellini beans and transfer them to a large pot. Cover with fresh cold water by about 5 cm. Bring to a boil, then reduce heat and simmer gently for 60-90 minutes, or until the cannellini beans are tender but still hold their shape. Drain, reserving some of the cooking liquid.

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