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In a Large Stock Pot heat enough Olive Oil to saute the onions and garlic. Cook until onions are soft.
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Add 2 Cups Chopped Celery
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Add 2 Cups Chopped Carrots
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Add 1/4 cup Chopped Parsley
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Add 2 Chopped Potatoes - Raw
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Add 28 ox can Whole Peeled Tomatoes PLUS 1 can of water
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Add a little Salt
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Add a little Pepper
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Cook Until tomatoes have broken down at a low boil, then add a few ounces of water if necessary
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Add 1/2 Teaspoon Oregano
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Add 1 Quart of Water and bring to a Boil
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Add 2 heads of chopped Escarole - (It will cook down)
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Cook at a low boil until all vegetables are tender
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Add 1 can Cannellini Beans - undrained PLUS 1 can of water
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Add 8 oz of cut fresh String Beans and cook at low boil until tender.
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Add salt to taste
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In a separate pot, with a lot of water, cook the Ditalini Noodles for 8 minutes or so. Do not fully cook the noodles at this point. They will finish cooking in the soup.
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Add Par Cooked Ditalini noodles. Can add 3-4 laddles of the pasta water
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Cook at low boil until pasta has fully cooked.
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Done
Soup freezes well. Vegetable will be a little more tender up reheating. Since pasta does not freeze well, make the soup without the pasta if you intend to freeze it. Make the pasta separate and add to reheated soup.
