Heat a soup pot over medium to medium-high heat. Add EVOO, a couple of turns of the pan. Add speck or bacon and crisp, 2-3 minutes. Add mushrooms and brown, 6-7 minutes. Add onions and garlic, and cook 5-6 minutes more to soften.
Wilt greens into pot and season with a little salt, lots of pepper and some nutmeg. Add beans, stock and water to pot and bring up to a boil. Add pasta, reduce heat to low, rolling boil and cook until pasta is al dente. Check seasoning then serve in shallow bowls with some grated Pecorino on top and crusty bread alongside for mopping.