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Soak the beans overnight in water or quick-soak by covering by 2 inches with boiling water, then leave the m sit for an hour.
Rinse the soaked beans, then put them in a pot.
To the pot, add bay, onion, garlic, and rosemary.
Cover with 2-3 inches of water, then bring to a medium rolling boil.
Add salt and cook the beans to tender, about 40-45 minutes.
Remove the herb stems, onion, bay, and garlic, and save.
Heat another pot over medium heat with olive oil.
Add onions, fennel, garlic, and chili pepper, then season with salt and cook, partially covered, until tender, about 10-15 minutes, stirring often.
Wilt the escarole into the pot and add a little nutmeg to the greens.
Hand-crush the tomatoes and add them to the pot.
Add the stock, saved beans, and the cheese rind.
Simmer the soup for 20 minutes to let the flavors mingle.
If the soup is too thick, add 2 C of water and bring to a boil.
Add the pasta and cook until just tender.
Take the cheese rind out and serve in shallow bowls topped with extra-virgin olive oil and cheese.