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1
Preheat the oven to 425 degrees F.
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2
Cut the tops off of the garlic heads to expose the cloves.
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3
Drizzle with EVOO and sprinkle with salt and pepper before wrapping in foil.
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4
Roast until soft, 40 to 45 minutes.
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5
Meanwhile, heat the EVOO in a soup pot over medium-high heat and brown the guanciale, about 3 minutes.
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6
Stir in the bay leaves, rosemary, thyme, celery, carrots and onions and sprinkle with salt and pepper.
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7
Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes.
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8
Pour in the stock and bring to boil, then reduce the heat to a simmer.
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9
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.
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10
Process until smooth, adding water if the soup is too thick to blend.
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11
Transfer back into the soup pot and stir to combine, adding the remaining whole beans.
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12
Bring the soup back to a bubble.
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13
Add the veal and escarole and cook until the greens are wilted.
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14
Season with a few grates of nutmeg.
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15
Cook the pasta in the soup.
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16
Top bowls of soup with cheese, an extra drizzle of EVOO and celery leaves and onions, if using.
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17
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.
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18
Just before serving, cook the pasta separately to al dente and add to the reheated soup.
