New Year's "Good Luck" Pasta Fazool
Description
Chef John's New Year's good luck pasta fazool (pasta e fagioli) recipe with bacon, Swiss chard, and cannellini beans will make you feel lucky any time.
Ingredients
•
12 ounces bacon, sliced into 1-inch pieces
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1/2 cup diced onion
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1/2 cup diced celery
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1 teaspoon salt, plus more to taste
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2 tablespoons tomato paste
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon dried oregano
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1 pinch cayenne pepper, or to taste
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4 cloves garlic, finely minced
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4 cups chicken broth
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1 cup water
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1 large bunch Swiss chard
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1 (15 1/2 ounce) can cannellini beans, drained
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1 1/4 cups orecchiette pasta
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1 tablespoon freshly grated Parmigiano-Reggiano, or to taste
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1 drizzle olive oil
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1 pinch red pepper flakes, or to taste
Directions
1
Heat a soup pot over medium heat. Add bacon; cook, stirring occasionally, until fat has mostly rendered and bacon begins to crisp, about 5 minutes. Drain off all but about 1 tablespoon drippings. Add onion, celery, and salt to the pot; sauté until softened and onion turns translucent, 5 to 7 minutes.
2
Stir in tomato paste, black pepper, dried oregano, dried thyme, and cayenne pepper. Cook, stirring occasionally, until tomato paste starts to caramelize onto bottom of the pot, about 2 minutes. Add minced garlic; cook and stir, 1 to 2 minutes. Stir in chicken broth and water; increase heat to high and bring to a simmer. Reduce heat to medium; simmer while you prep Swiss chard.
3
Remove chard leaves from stems; discard stems. Gather a handful of leaves and slice in one direction; turn and slice in other direction. Repeat with remaining chard leaves; place into a bowl and fill with water. Swish leaves to remove dirt; transfer washed leaves to a colander, a handful at a time, to drain.
4
Add Swiss chard to the pot; simmer over medium heat until leaves become tender, about 10 minutes. Season with salt.
5
Stir in beans; increase heat to high and bring to a boil. Stir in pasta; reduce heat to medium-high. Cook until pasta is tender, 12 to 15 minutes, stirring occasionally.
6
Taste; adjust seasonings. Top servings with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.