1 lb. Dry Chickpeas, soaked in water overnight
2 cloves Garlic, cracked and peeled, left whole
1/3 cup Extra Virgin Olive Oil
8 oz. Pancetta or Pepper Bacon, chopped
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups
2 tsp. finely chopped Garlic
½ tsp. Red Chili Flakes, optional
4 cups roughly chopped Escarole or Chard, stems removed
4 cups Vegetable or Chicken Stock/Broth
8 oz. Small Pasta Shells, Cocciolette, cooked and cooled
2 to 4 Tbs. Red Wine Vinegar
Kosher Salt, to taste
Black Pepper, freshly ground, to taste
¾ cup grated good quality Parmesan Cheese

Drain the beans, rinse them and place them in a large pot with the garlic cloves, cover with water, bring to a boil, turn down to a simmer and cook until tender. Drain the beans, reserving 2/3 of the cooking with the beans. Heat the olive oil over medium high heat in a large soup pot, brown the pancetta or pepper bacon, then add the onions and sauté until they smell sweet and are translucent. Add the garlic and chili peppers, if you are using them, sauté for 3 to 5 minutes, then add the escarole, or chard, and continue cooking until wilted. Add the stock/broth and chickpeas; bring to a boil, and then turn down to a simmer for 20 minutes. Add the vinegar and adjust the salt and pepper. When you are ready to serve the soup, heat the soup to very hot, drop the pasta into boiling water for 1 minute, then drain and add to the soup. Garnish with Parmesan cheese.