Heat olive oil in a large heavy bottomed saucepan. Add speck (or bacon) and cook for 4 to 5 minutes until starting to brown. Add garlic, onion, carrot, celery and bay leaves. Sauté for another couple of minutes.
Add chicken stock, tomato paste and tinned tomatoes. Cook for 25 minutes on medium heat until starting to boil. Reduce heat. Add beans, paprika, macaroni and thyme. Season with salt and pepper. Cook for another 10 minutes on medium-low heat until pasta is al dente. Discard bay leaves before serving.
Serve hot with a dash of pesto stirred through and a crusty bread on the side.
Notes
Make a vegetarian version by substituting speck with uncooked diced potatoes and chicken stock with vegetarian stock.If during cooking you feel that it is starting to get thick and dry-ish, feel free to add more stock and adjust seasoning.After cooking, stir through a handful of Tuscan cabbage or broccolini for added crunch and vibrancy.