• Rinse beans in a colander using cold water. Check for broken or cracked pieces and discard them. Place them in plenty of water and soak them overnight. Rinse and drain beans when you are ready for cooking. 

  See recipe notes for a speedy version for soaking beans.
• Rinse the greens and pull the leaves off the stems. Chop into bite-size pieces and set aside.
• Heat a large pot over medium-high for a minute or so to warm it up. Add the olive oil and diced onion, and sauté for one to two minutes. Add the garlic, celery, carrot, and sauté until very soft and brown at the edges for five minutes.
• Add tomato paste, cumin, oregano and chili flakes, and sauté until the paste darkens for about one minute.
• Add beans and sauté two to three minutes.
• Add the stock and bring it to a simmer. Let soup simmer until it is thick and flavorful for sixty to ninety minutes.
• Stir in the greens and simmer for five to ten minutes. Add a little water or broth if the liquid gets too reduced.
• Stir pasta into the pot, taste, and simmer for ten more minutes or until pasta is al dente. Remove from heat and add sea salt to taste.

Prepare the serving ingredients

• Cut the halloumi cheese into thick slices, about 5 mm each (almost ¼ inch).

  Dice the thick bacon.
• Heat 1 tbsp olive in a frying pan. 

  Fry the diced bacon. Transfer to a plate and using the bacon fat, fry the halloumi cheese. Season with plenty of fresh ground pepper and a pinch of dried oregano. Fry each slice for one to two minutes, until they have a nice golden color at the edges. 
• Serve soup in bowls with a drizzle of red wine vinegar, chili pepper flakes, diced bacon, and pieces of halloumi cheese.