In a soup pot, heat 3 tbsp. EVOO, 3 turns of the pan, over medium-high heat. Add the pancetta and fennel seeds and cook until softened. Add the celery, leek, carrot, onion and garlic and cook until softened, about 5 minutes. Stir in 3 cups water, the vegetable or chicken stock and the tomato sauce.
Bring the liquid to a boil and stir in the pasta. Cook until al dente, about 12 minutes. Add the escarole at the end to wilt. Serve the soup with a drizzle of EVOO and some cheese on top.