Heat oil in a large pot. Add onion, carrot and garlic, salt and pepper. Cook on medium-low heat until the onion is tender, about 8 minutes.
Turn the heat to medium-high. Add the escarole and cook, stirring for a few minutes until the escarole is wilted. Add the broth, beans, and tomatoes. Simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
Add the spinach and stir for a minute or two minutes until the spinach is wilted.
Cook the pastina separately. Scoop pastina into the bowls. Ladle the soup on top of the pastina. Sprinkle with cheese. Serve the soup hot!