Put a large stock pot over a medium flame and heat the oil.
Add the carrots, onions and celery to the pan and saute until softened, about 5-7 minutes.
Add the broth, beans and tomatoes to the pot and bring to a boil.
Add in the escarole and cook until tender, about 15-20 minutes.
Drop the pasta into a pot of salted boiling water and cook about half the time of the package instructions.
Drain and add the pasta to the soup pot and cook until al dente, about 1-2 more minutes.
Serve in warm bowls with crusty bread and a sprinkle of parmigiano reggiano cheese.