Good Luck Pasta e Fagioli

Begin by preheating a large cooking vessel over medium heat. Add diced pork belly; cook, stirring occasionally, until most of its fat has melted and it starts to brown, approximately 5 minutes. Reserve about one tablespoon of the rendered fat for later use. Add chopped onion, celery stalks, and a pinch of salt; sauté until the vegetables are tender and the onion becomes translucent, taking around 5 to 7 minutes.

Next, add a spoonful of concentrated tomato paste, black pepper, dried oregano, dried thyme, and a pinch of cayenne pepper to the pot. Cook, stirring occasionally, until the tomato paste starts to stick to the bottom of the vessel and develops a rich flavor, roughly 2 minutes. Add minced garlic; cook for about one to two minutes, stirring constantly.

Now, pour in chicken broth and water into the pot; increase the heat to high and bring the mixture to a rolling boil. Gradually reduce the heat to medium; simultaneously, prepare Swiss chard for cooking.

Carefully separate the leaves from their stems and discard them. Gather a handful of chard leaves, slice them in one direction, and then turn them over to slice in the opposite direction. Repeat this process with the remaining chard leaves; place the cleaned leaves into a bowl and fill it with water. Gently swish the leaves to remove any dirt; transfer the washed leaves to another bowl, a handful at a time, to drain excess water.

Once the chard is prepared, add it to the pot; simmer over medium heat until its leaves become tender and soft, approximately 10 minutes. Season with a pinch of salt.

Now, stir in the cooked beans; increase the heat to high and bring the mixture to a boil. Add pasta to the pot; reduce the heat to medium-high and cook until it's tender, taking around 12 to 15 minutes, stirring occasionally.

Finally, check and adjust the seasoning of your dish. Serve it immediately in large bowls; top with shaved Parmigiano-Reggiano cheese, a drizzle of olive oil, and a sprinkle of red pepper flakes.