Cannellini and Pancetta Soup

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1/4 cup/50 ml extra-virgin olive oil

2 cloves garlic, peeled and crushed

3 ounces/90 g pancetta, large diced

2 fresh chile peppers, chopped

1 (19-ounce/540 ml) can cannellini beans, drained and rinsed

Salt and freshly ground black pepper

1 to 2 cups/300 to 500 ml water