Zuppa di Ceci

Rinse the Dried chickpeas thoroughly after soaking them overnight. Place the rinsed Dried chickpeas in a large pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for 60-90 minutes, or until the Dried chickpeas are tender. Drain and set aside, reserving some of the cooking liquid.

Dice the Pancetta tesa into small cubes. Finely chop the Yellow onion, Carrot, and Celery stalk to create a soffritto base. Mince the Garlic clove and finely chop the Fresh rosemary.

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