New Year's "Good Luck" Pasta Fazool

1. Heat a soup pot over medium heat. Add bacon; cook, stirring occasionally, until most fat has rendered and bacon begins to crisp, about 5 minutes. Drain off all but about about 1 tablespoon fat. Add onion, celery, and salt; 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 another bowl, a handful at a time, to drain.

4. Add Swiss chard to 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. Check and adjust seasoning. Serve immediately in large bowls; top with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.

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.