Olive Garden Pasta e Fagioli: A Hearty Twist with Turkey Bacon
This Olive Garden Pasta e Fagioli recipe features a hearty twist with turkey bacon for a deliciously unique flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound turkey bacon
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) cannellini beans, drained
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 cup ditalini pasta
- Salt and pepper to taste
Instructions
- In a large pot, cook turkey bacon over medium heat until crisp. Remove and chop.
- In the same pot, sauté onions and garlic until soft.
- Add diced tomatoes, kidney beans, cannellini beans, chicken broth, and Italian seasoning.
- Bring to a boil and then add the ditalini pasta.
- Cook until pasta is al dente. Season with salt and pepper, and stir in chopped turkey bacon before serving.
Notes
- This recipe can be made ahead and stored in the refrigerator for up to three days.
- For a vegetarian version, omit the turkey bacon and use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3
- Sodium: 750
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 20
- Cholesterol: 30