*To cook your own beans, soak 1 cup white beans overnight, rinse and boil in salted water with bay and onion until tender, skimming water when necessary. Drain before using.
Heat a soup pot over medium-high heat with EVOO, 3 turns of the pan. Add pancetta and stir 2-3 minutes to render fat. Add vegetables and herb bundle, season with salt and pepper, and soften, partially covered, 12-15 minutes, stirring occasionally. Add beans, escarole, both stocks and the cheese rind, bring to boil then simmer at least 30 minutes to combine flavors.