New Year's "Good Luck" Pasta Fazool


It's a scientific fact that eating pork, beans, or greens at the beginning of a new year brings you great luck-just imagine if we put all three of those things together in a single dish. This is so satisfying and delicious that even if it brought me bad luck, I'd still make it. Best served with some crusty, toasted bread.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
6 servings


  • 12 ounces bacon, sliced into 1-inch pieces

  • ½ cup diced onion

  • ½ cup diced celery

  • 1 teaspoon salt, plus more to taste

  • ½ teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper, or to taste

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried oregano

  • 2 tablespoons tomato paste

  • 4 cloves garlic, finely minced

  • 4 cups chicken broth

  • 1 cup water

  • 1 large bunch Swiss chard

  • 1 (15.5 ounce) can cannellini beans, drained

  • 1 ¼ cups orecchiette pasta

  • 1 tablespoon freshly grated Parmigiano-Reggiano, or to taste (Optional)

  • 1 drizzle olive oil (Optional)

  • 1 pinch red pepper flakes, or to taste (Optional)


  1. Place a cold soup pot over medium heat. Add sliced bacon. Cook, stirring occasionally, until most of the fat has rendered out and the bacon begins to crisp up, about 5 minutes. Drain off most of the excess fat with a paper towel if desired, leaving about 1 tablespoon in the pot. Add onions, celery, and salt. Saute until and softened onions turn translucent, 5 to 7 minutes.

  2. Stir in black pepper, cayenne, dried thyme, dried oregano, and tomato paste. Cook, stirring occasionally, until the tomato paste starts to caramelize onto the bottom of the pan, about 2 minutes. Add the minced garlic, and cook, stirring, for 1 to 2 more minutes. Stir in chicken broth and water and raise the heat to high. Bring to a simmer over high heat; reduce heat to medium and let simmer while you prep the Swiss chard.

  3. Remove chard leaves from tough stems. Gather a handful of leaves and slice across in one direction; turn and slice across again. Repeat with remaining chard. Place into a bowl and fill with water. Swish around to remove dirt; transfer washed greens a handful at a time to another bowl to drain.

  4. Stir the Swiss chard into the pot and simmer over medium heat until greens become tender, about 10 minutes. Season with salt.

  5. Stir in the drained beans and raise the heat to high; bring to a boil. Stir in pasta and reduce heat to medium-high. Cook until the pasta is tender, stirring occasionally, 12 to 15 minutes.

  6. Once the pasta is tender, check the seasoning. Serve immediately in large bowls. Garnish with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.

Chef's Notes:

Any kind of pork will bring you good luck. You can use pancetta, fresh pork, or pork sausage, if you like.

A large head of Swiss chard, chopped, should yield about 4 cups. If prepping the chard ahead, let mixture simmer for about 10 minutes before adding the chopped greens.

You can use any other shaped pasta that you like.

If it gets too thick, you can add more broth.

Nutrition Facts (per serving)

293 Calories
10g Fat
35g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 293
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 1762mg 77%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 17g
Vitamin C 17mg 86%
Calcium 105mg 8%
Iron 4mg 21%
Potassium 725mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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