A 28 Ounce Can Of San Marzano Tomatoes (Hand Crushed With The Can Juices)

28 Ounces Of Cold Water

Three 15 Ounce Cans Of Cannellini Beans

1/2 Pound Of Cooked Al Dente Ditalini Pasta

A Pound Of Cleaned Escarole Leaves Cut Into About Two Inch Pieces

Two Tablespoons Of Grated Romano Cheese (Or A Romano Cheese Rind)

Two Tablespoons Of Diced Pancetta

A Tablespoon Of Olive Oil

Two Teaspoons Of Crushed Red Pepper Flakes

Two Teaspoons Of Dried Marjoram

A Teaspoon Of Dried Basil

A Bay Leaf

A Sprig Of Fresh Italian Parsley

A Sprig Of Fresh Thyme

1/4 Sprig Of Fresh Rosemary

Two Tablespoons Of Diced Carrot

Two Tablespoons Of Diced Celery

3/4 Cup Of Diced Spanish Onion

Three Minced Garlic Cloves

Three Teaspoons Of Sea Salt

Into a soup pot, add the olive oil and the pancetta. Cook on low heat until the pancetta becomes crispy. When the pancetta is crispy, turn the heat up to medium high and add the carrot, the celery, the onion, the garlic, the crushed red pepper flakes, the sea salt, the bay leaf, the basil, and the marjoram. Cook while stirring frequently for six minutes. Add the hand crushed tomatoes, the cannellini beans, the escarole, the Romano cheese, and the water.  Stir the mixture well. Tie the parsley sprig, the rosemary sprig, and the thyme sprig into a bundle with cooking twine. Drop this herb bundle into the soup pot. Cover and bring the mixture to a boil. After the soup begins to boil, cover the pot and reduce the heat to low. Simmer for 30 minutes stirring occasionally.

After the soup has simmered for 30 minutes, remove the bay leaf and the herb bundle. Taste the soup and add more sea salt and/or crushed red pepper flakes, if desired.  Add the cooked pasta to the soup and stir it one more time. Turn off the heat and serve.