Step 1

Start this recipe the night before to allow beans to soak. Place a bowl onto mixing bowl lid and weigh beans into it. Cover with water and set aside to soak overnight. Drain and rinse beans.

Step 2

Insert blade cover (optional – TM5 and TM6 only). Place 1000 g water and the drained, soaked beans into mixing bowl, then cook 60 min/90°C//speed  or until beans are soft. Drain beans using the Varoma dish. Carefully remove blade cover. Clean and dry mixing bowl.

Step 3

Place Parmesan into mixing bowl, excluding the rind, and grate 10 sec/speed 8. Place in a bowl and set aside. Clean and dry mixing bowl.

Step 4

Place onion, tomato and celery into mixing bowl, then chop 3 sec/speed 5.

Step 5

Scrape down sides of mixing bowl with spatula and cook 12 min/120°C/speed  [TM31: 12 min/Varoma/speed ]. Place in a bowl and set aside.

Step 6

Place garlic and chilli into mixing bowl, then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and repeat chopping if needed.

Step 7

Add speck and oil, then cook 5 min/120°C/speed  [TM31: 5 min/Varoma/speed ].

Step 8

Add reserved drained beans and cooked onion mixture, then cook 2 min/100°C//speed 1.

Step 9

Add remaining 950 g water, stock paste or powder, passata and Parmesan rind (optional), then cook 15 min/100°C//speed 1.

Step 10

Add pasta, season with salt to taste, then cook for a further 12 min/100°C//speed 1 or until cooked. Discard Parmesan rind.

Step 11

Transfer soup into a thermal serving bowl or other large bowl, then stir through kale and ½ of the reserved Parmesan cheese. Stand for 5 minutes until kale is wilted. Divide soup between serving bowls. Sprinkle with remaining Parmesan and chilli flakes, then drizzle with a little extra virgin olive oil.