Paste e Fagioli with Roasted Garlic

Ingredients

• 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

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