In Italian‑American tradition, eating pork, beans, and greens at the start of the year is believed to bring prosperity, health, and good luck. Chef John combines all three into one comforting pasta dish, making it a modern celebration of that old superstition.

Traditional Italian “pasta e fagioli” varies by region: in Naples it uses small pasta like ditalini with cannellini beans, while in the north you might find butter‑based broths and pancetta. Chef John’s version adds Swiss chard and bacon for a New Year twist.

It is usually served hot in deep bowls, topped with grated Parmesan, a drizzle of olive oil, and red‑pepper flakes, accompanied by crusty bread. The dish is meant to be shared family‑style on New Year’s Day.

The dish is most commonly prepared for New Year’s Day as a symbol of good fortune, but it is also enjoyed any time a hearty, comforting one‑pot meal is desired.

The combination of smoky bacon, creamy cannellini beans, and tender Swiss chard in a pasta broth blends the classic “pasta e fagioli” concept with the New Year’s luck ingredients of pork, beans, and greens, creating a dish that is both comforting and symbolic.

Authentic ingredients include bacon or pancetta, cannellini beans, Swiss chard, chicken broth, and orzo. Acceptable substitutes are pancetta for bacon, kale for chard, vegetable broth for chicken broth, and any small pasta shape such as elbow macaroni.

It pairs nicely with a simple green salad dressed with lemon, roasted garlic bread, or a side of sautéed broccoli rabe. A light dessert like tiramisu balances the hearty main.

Common mistakes include over‑cooking the bacon so it burns, not enough liquid causing the pasta to stick, and under‑seasoning the broth. Also, avoid over‑cooking the greens; they should stay bright‑green and tender.

Toasting tomato paste caramelizes its natural sugars, deepening the umami flavor and giving the broth a richer, slightly sweet backbone that balances the smoky bacon and salty broth.

Yes, the soup can be prepared a day ahead. Cool it, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth if it has thickened.

The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that break down classic and modern recipes into easy‑to‑follow steps for home cooks of all skill levels.

Food Wishes combines Chef John’s witty narration with clear visual cues, focusing on technique explanations and ingredient flexibility, whereas many other channels may prioritize high‑production visuals over detailed step‑by‑step instruction.