Rachael Ray Show - Food - Deep Winter Minestra – Beans and Greens Soup

Rachael Ray Show - Food - Deep Winter Minestra – Beans and Greens Soup: "2 tablespoons EVOO – Extra Virgin Olive Oil
1/3 pound thick-cut speck (smoked pancetta) or butcher thick-cut bacon, diced 1/8 inch
3/4 pound cremini or mixed wild mushrooms (or a mix of wood ear and cremini), thinly sliced
1 medium onion, halved across and thinly sliced
4 large cloves garlic, finely chopped or grated
2 small bundles or 1 large bundle (about a pound) lacinato or Tuscan black kale, stemmed and very thinly sliced
Salt and pepper
Freshly grated nutmeg, about 1/4 teaspoon
1 can cannellini beans
1 quart chicken, beef or mushroom stock (For a more traditional flavor of the traditional escarole and bean soup, use chicken -- I prefer beef or mushroom stock with the darker greens and the addition of meaty mushrooms.)
2 cups water
1 cup dried pasta such as penne rigate, mezze rigatoni or whole wheat short-cut pasta
1 tablespoon aged balsamic vinegar or balsamic drizzle
Pecorino cheese, for grating
Crusty bread, for mopping"