In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the onion and garlic to the pot and sauté in the bacon fat until softened, about 3–4 minutes. Stir in the tomato paste, Italian seasoning, crushed red pepper, 1 teaspoon salt, and ½ teaspoon pepper, and cook for another 2 minutes, or until fragrant and it has caramelized slightly.

Pour in the gluten-free chicken broth, scraping up any browned bits from the bottom of the pot. Add the water and raise the heat to bring to a gentle boil. Add the cannellini beans and fusilli and cook for 10 minutes. If the mixture is too thick, add a little more water or chicken broth. Stir in the Swiss chard and cook until wilted, about 3–4 minutes. Adjust seasoning with more salt and pepper if needed.

Ladle the Pasta Fazool into bowls and top with a drizzle of olive oil, shredded Parmesan or a vegan alternative, crushed red pepper, and parsley, if desired.