Trasimeno Lake Small Bean Soup

Rinse the Fagiolina del Trasimeno thoroughly under cold water. No soaking is typically required for these delicate small beans.

Finely dice the yellow onion, carrot, and celery stalk to prepare the soffritto base. Mince the garlic clove. Finely chop the fresh sage leaves and fresh rosemary needles.

In a large, heavy-bottomed pot, heat the extra-virgin olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy and its fat has rendered, approximately 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set it aside, leaving the rendered fat in the pot.