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New Year's "Good Luck" Pasta Fazool

Rated as 4.94 out of 5 Stars
72k

"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 293
Original recipe yields 6 servings

Directions

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  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.

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.

Nutrition Facts


Per Serving: 293 calories; 10 34.5 16.9 25 1762 Full nutrition

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Reviews

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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.

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...

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 ...

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 ...

It was wonderful! I also used spinach and black beans and do be careful with the salt!

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...

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...

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.

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