Minestra di Fagiolini

Trim the ends off the green beans and cut them into 2-3 cm pieces.

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 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.