Zuppa di fagioli all'uccelletto

Rinse the Dried cannellini beans thoroughly and place them in a large bowl. Cover them with plenty of cold water and let them soak overnight for at least 8-12 hours.

Drain the soaked Dried cannellini beans and transfer them to a large pot. Cover with fresh cold water by at least 5 cm. Bring to a gentle boil, then reduce heat and simmer for 60-90 minutes, or until the Dried cannellini beans are tender but still hold their shape. Drain, reserving about 200g of the 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 Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.