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My review
New Year's "Good Luck" Pasta Fazool
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Chef John
"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."
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Ingredients
1 h 5 m servings 293Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Stir the Swiss chard into the pot and simmer over medium heat until greens become tender, about 10 minutes. Season with salt.
- 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.
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 15Most helpful
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1/20/2020
Excellent! I did not add any salt as bacon has plenty. Also left the bean juice in as opposed to the cup of water for more flavor.
1/4/2020
Amazing recipe! Added more stock to make it more of a soup. (Be careful with stock in your area. In Australia it is quite salty so I did not need to add extra salt as in the video.) Highly recom...
1/4/2020
I made Chef's Pasta Fagioli for my Italian fiancee tonight! I didn't have the ear pasta so I snapped off one inch segments of fettuccine and also substituted the Swiss chard for spinach. Turned ...
1/18/2020
Great recipe!!!! I added a can of diced tomatoes and extra stock. Recipe was quick, easy and my family loved it! I have a few recipes handed down from my Italian grandmother and aunts who would ...
1/16/2020
It was wonderful! I also used spinach and black beans and do be careful with the salt!
1/6/2020
Another Chef John WINNER! I made this (substituted Italian sausage for bacon, collards for Swiss chard, black-eyed peas for cannellini beans) and it turned out fantastic! Very flavorful and sati...
2/6/2020
Very Tasty! I grow fresh herbs, so I used them instead of the dried. I couldn't find the orecchiette pasta in the grocery store so just used small macaroni that I had on hand. Also I had som...
1/29/2020
I love this soup! I made just two changes. I substituted sweet Italian sausage for the bacon, and I substituted 8 oz. of fresh baby spinach for the chard. It was great served with hot rolls.
1/13/2020
Absolutely loved this dish, only thing different for me was I used spinach and a bit more than a pinch of cayenne as we like spicy food. Thanks John