Ribollita

Soak the Dried cannellini beans in cold water overnight. Drain and rinse.

Place the soaked Dried cannellini beans in a pot with fresh water, bring to a boil, then reduce heat and simmer until tender, about 60-90 minutes. Drain, reserving some cooking liquid.

Dice the Pancetta into small cubes. Finely chop the Red onion, Carrots, and Celery for the soffritto. Mince the Garlic.