2 heads garlic
5 tablespoons EVOO, plus more for drizzling
Salt and pepper
1/4 pound guanciale or pancetta, chopped
2 fresh bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme, tied together with the rosemary
2 ribs celery, finely chopped, leaves reserved for optional garnish
1 carrot, finely chopped
1 onion, quartered lengthwise then thinly sliced
6 to 8 cups chicken stock
2 tablespoons tomato paste
One 14-ounce can cannellini beans
One 14-ounce can garbanzo beans
Grated cheese, such as pecorino or Parmesan, for serving
3/4 to 1 pound cooked chopped veal or pork
1 small head escarole, chopped
Freshly grated nutmeg
1/2 pound mezze rigatoni or penne with lines
Minced raw onion, for garnish, optional
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.
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