Preheat the oven to 425 degrees F.
Cut the tops off of the garlic heads to expose the cloves. Drizzle with EVOO and sprinkle with salt and pepper before wrapping in foil. Roast
until soft, 40 to 45 minutes.
Meanwhile, heat the EVOO in a soup
pot over medium-high heat and brown the guanciale, about 3 minutes. Stir in the bay leaves, rosemary, thyme, celery, carrots
and onions and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Pour in the stock and bring to boil, then reduce the heat to a simmer
Place 1 cup of the soup in a blender
or food processor
with the roasted garlic cloves
, along 1 tablespoon of the tomato paste and half of the cannellini and garbanzo beans. Process until smooth, adding water if the soup is too thick to blend. Transfer back into the soup pot and stir to combine, adding the remaining whole beans.
Bring the soup back to a bubble. Add the veal
and cook until the greens
are wilted. Season with a few grates of nutmeg
. Cook the pasta in the soup.
Top bowls of soup with cheese, an extra drizzle
of EVOO and celery
leaves and onions
, if using.
Cook's Note: If you're serving the soup over the course of hours or multiple days, cool and store the soup without making the pasta. Just before serving, cook the pasta
separately to al dente
and add to the reheated soup.