1Place the Dried Cannellini beans in a large bowl, cover with abundant cold water, and let soak for at least 8 hours or overnight. Drain and rinse thoroughly before use.
3In a large, heavy-bottomed pot or Dutch oven, heat 15 grams of the Extra-virgin olive oil over medium heat. Add the diced Pancetta 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.
