Zuppa di pane e fagioli

Soak the dried cannellini beans in cold water for at least 8-12 hours, or overnight. Drain and rinse thoroughly before cooking.

Place the soaked cannellini beans in a large pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer gently for 60-90 minutes, or until tender. Drain the cooked cannellini beans, reserving some of their cooking liquid if desired, and set aside.

Dice the pancetta into small cubes. In a large, heavy-bottomed pot or Dutch oven, add the pancetta and cook over medium heat until crispy and its fat has rendered. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.