Zuppa di Fagioli Borlotti

Rinse the soaked Borlotti beans thoroughly and drain them. Place the Borlotti beans in a large pot with fresh water, ensuring they are covered by at least 5 cm of water. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until tender. Drain the cooked Borlotti beans, reserving some of their cooking liquid.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely diced Onion, finely diced Carrot, and finely diced Celery stalk to the pot. Sauté gently over medium-low heat for 8-10 minutes, until the vegetables are softened and translucent, forming a soffritto. Add the finely chopped Garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.