Zuppa di Fagioli e Scarola

Rinse the 250g of dried cannellini beans thoroughly and soak them in cold water overnight. The next day, drain the soaked cannellini beans, place them in a pot with fresh cold water, and bring to a boil. Reduce heat and simmer until tender, approximately 60-90 minutes. Drain and set aside.

Clean the 1000g of escarole by removing any tough outer leaves and thoroughly washing the remaining leaves. Coarsely chop the escarole.

In a large, heavy-bottomed pot or Dutch oven, add the 100g of diced pancetta and cook over medium heat until the fat is rendered and the pancetta is crispy. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.