Vegetable Hotpot

Warm up your table with this hearty and nutritious Vegetable Hotpot, a comforting one-pot meal brimming with vibrant flavors and wholesome ingredients. Perfect for cozy nights, this recipe combines tender chunks of carrots, potatoes, and zucchini with hearty white beans and a rich, tomato-based broth infused with aromatic thyme, bay leaf, and paprika. Fresh spinach and a garnish of parsley add a pop of color and a nutritional boost to this vegetarian and vegan-friendly delight. Ready in just over an hour and serving up to six, this dish is ideal for meal prepping or feeding a crowd. Serve with crusty bread for the ultimate satisfying dinner that’s as delicious as it is easy to make.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 units garlic cloves
• 3 medium carrots
• 3 units celery stalks
• 4 medium potatoes
• 1 medium zucchini
• 200 grams mushrooms
• 400 grams canned diced tomatoes
• 1 liters vegetable broth
• 400 grams canned white beans
• 2 sprigs fresh thyme
• 1 unit bay leaf
• 1 teaspoon paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 150 grams spinach
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Dice the onion and mince the garlic. Add them to the pot and sauté for 5 minutes until softened.

Step 3

Peel the carrots and potatoes, then chop them along with the celery and zucchini into bite-sized pieces. Slice the mushrooms as well.

Step 4

Add the chopped carrots, celery, potatoes, and mushrooms to the pot. Stir and cook for 5 minutes.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Step 6

Drain and rinse the white beans. Add them to the pot along with the thyme sprigs, bay leaf, paprika, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 30 minutes, stirring occasionally.

Step 8

Remove the thyme sprigs and bay leaf from the pot.

Step 9

Stir in the zucchini and spinach, and cook for an additional 5 minutes until the vegetables are tender.

Step 10

Taste and adjust the seasoning with more salt or pepper if needed.

Step 11

Serve the hotpot in bowls, garnished with fresh parsley.

Nutrition Facts

Serving size	(3720.9g)

Amount per serving	% Daily Value*
Calories	2687.1

Total Fat 63.3g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 14.0g
Cholesterol 8mg	0%
Sodium 9284.8mg	0%
Total Carbohydrate 445.0g	0%
Dietary Fiber 84.5g	0%
Total Sugars 84.7g
Protein 104.5g	0%

Vitamin D 0IU	0%
Calcium 1066.9mg	0%
Iron 31.8mg	0%
Potassium 12659.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.6%

Protein: 15.1%

Carbs: 64.3%