Description
A delicious and easy recipe for Olive Garden’s Pasta e Fagioli made in a slow cooker with turkey bacon, suitable for family dinners.
Ingredients
Scale
- 1 pound turkey bacon
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups green beans, chopped
- 1 cup small pasta (like ditalini)
- 2 teaspoons Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- In a skillet, cook turkey bacon until crispy and set aside.
- Add chopped onion and garlic to the slow cooker and sauté.
- Stir in beans, tomatoes, broth, green beans, pasta, and seasoning.
- Crumble cooked bacon on top.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- Serve hot and enjoy!
Notes
- Feel free to add more vegetables for added nutrition.
- Adjust seasonings based on your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Slow Cooker, Pasta e Fagioli, Olive Garden, Turkey Bacon, Easy Recipe