New Year's Good Luck "Pasta Fazool" (Pasta e Fagioli) - Food Wishes

Ingredients

• 6 slices Bacon (cut into 1‑inch pieces)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 1 pinch Salt (plus more for seasoning at the end)
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 tsp Cayenne Pepper (optional for heat)
• 1/4 tsp Dried Thyme
• 1/4 tsp Dried Oregano
• 2 tbsp Tomato Paste (preferably double‑concentrated)
• 3 cloves Garlic (minced)
• 1 quart Chicken Broth (low‑sodium preferred)
• 1 cup Water
• 1 large bunch Swiss Chard (stems removed, leaves chopped)
• 1 can Cannellini Beans (15‑oz, drained but not rinsed)
• 1 cup Orzo Pasta (dry, can substitute elbow macaroni)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tbsp Olive Oil (extra‑virgin, for drizzling)
• 1 pinch Red Pepper Flakes (optional garnish)

Instructions

1. Render Bacon

   Place sliced bacon in a cold large soup pot, set over medium heat, and cook, stirring occasionally, until most of the fat has rendered and the bacon becomes lightly crisp.

   Time: PT10M

2. Remove Excess Fat

   Tilt the pot and use a wadded paper towel and tongs to soak up excess rendered fat, then carefully pour the remaining fat into a heat‑proof cup.

   Time: PT2M

3. Sauté Onions and Celery

   Add the diced onion, diced celery, and a pinch of salt to the pot. Cook, stirring, for 6–7 minutes until the vegetables soften and the onion turns translucent.

   Time: PT7M

4. Toast Spices and Tomato Paste

   Stir in freshly ground black pepper, cayenne, dried thyme, dried oregano, and the tomato paste. Cook for about 2 minutes, allowing the paste to caramelize slightly.

   Time: PT2M

5. Add Garlic

   Add the minced garlic and sauté for 1–2 minutes until fragrant, removing the raw edge.

   Time: PT2M

6. Add Liquids and Bring to Simmer

   Pour in the chicken broth and water, stir, then increase heat to high until the mixture reaches a gentle boil. Reduce to medium and let it simmer while you prepare the greens.

   Time: PT5M

7. Prep Swiss Chard

   Remove the thick stems from the Swiss chard, then slice the leaves crosswise and then perpendicular to create bite‑size pieces. Transfer to a large bowl, fill with water, and swish to wash away grit. Drain and repeat until clean.

   Time: PT10M

8. Simmer Greens

   Add the washed chard pieces to the pot, submerging them. Simmer for about 10 minutes, or until the greens are tender. Adjust salt with a generous pinch.

   Time: PT10M

9. Add Beans and Boil

   Stir in the drained cannellini beans. Increase heat to high and bring the pot back to a rolling boil.

   Time: PT5M

10. Cook Pasta

    Add the dry orzo (or elbow macaroni) to the boiling mixture. Cook, stirring occasionally, for 12–15 minutes until the pasta is al dente.

    Time: PT13M

11. Final Seasoning

    Taste the soup and add more salt if needed. Give everything a good stir.

    Time: PT2M

12. Serve and Garnish

    Ladle the pasta fazool into bowls. Top each serving with grated Parmesan, a drizzle of olive oil, and a pinch of red‑pepper flakes.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Bacon: pancetta, unsmoked pork sausage, diced pork shoulder
• Instead of Onion: shallot, leek
• Instead of Celery: carrot, fennel stalk
• Instead of Salt: kosher salt, sea salt
• Instead of Black Pepper: white pepper
• Instead of Cayenne Pepper: red pepper flakes, hot sauce
• Instead of Dried Thyme: fresh thyme, herbes de Provence
• Instead of Dried Oregano: marjoram, Italian seasoning
• Instead of Tomato Paste: crushed tomatoes, tomato sauce
• Instead of Garlic: garlic powder (1/2 tsp), garlic paste
• Instead of Chicken Broth: vegetable broth, water with bouillon cube
• Instead of Swiss Chard: kale, collard greens, spinach
• Instead of Cannellini Beans: great northern beans, white kidney beans
• Instead of Orzo Pasta: elbow macaroni, small shells
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Red Pepper Flakes: cayenne pepper, hot paprika

Equipment Needed

• Large Soup Pot
• Knife
• Cutting Board
• Paper Towels
• Tongs
• Measuring Cups
• Measuring Spoons
• Ladle
• Serving Spoon
• Microplane Grater

Critical Steps — Do Not Skip

• Render bacon until most fat is released and bacon is lightly crisp.
• Remove excess rendered bacon fat with paper towel.
• Sauté onions and celery until translucent.
• Toast tomato paste with spices for flavor development.
• Add garlic and sauté briefly to avoid burning.
• Simmer Swiss chard until tender.
• Cook pasta until al dente.
• Adjust seasoning and garnish before serving.

Chef Tips from the Video

• Render bacon slowly over medium heat for maximum flavor without burning.
• Toasting the tomato paste really deepens the umami of the broth.
• If the soup becomes too thick after pasta, thin it with a little extra broth.
• Finish with a drizzle of high‑quality extra‑virgin olive oil for brightness.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months (omit pasta for best texture; add fresh pasta when reheating).

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Render the bacon and store the rendered fat for other recipes.
• Pre‑wash and chop the chard and keep it refrigerated in a sealed bag.
• Cook the beans ahead of time; they store well in the fridge.

Frequently Asked Questions