INGREDIENTS
- 8 oz Dry Cannellini Beans
- 3 cloves Garlic
- 2 Bay Leaves
- Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Celery, chopped
- 2 cups Carrots, chopped
- ¼ cup Fresh Parsley, chopped
- 2 Potatoes, cubed
- 1 qt Peeled Tomatoes
- ½ tsp Oregano
- 1-2 qts Water as needed
- 2 large heads Escarole, rough chop
- 8 oz String Beans, blanched
- 1 cup Ditalini Pasta, or your favorite soup pasta
- Grated Pecorino Romano Cheese
- Salt & Pepper to taste