Minestrone pasta pot

Health score
24%
Minestrone pasta pot
35 min.
4
472kcal

Suggestions


If you're in search of a hearty and nutritious meal that can be whipped up in just 35 minutes, look no further than this delightful Minestrone Pasta Pot. Bursting with vibrant flavors and packed with vegetables, this recipe is the perfect blend of comfort and nutrition, ensuring that you and your family can enjoy a satisfying meal any day of the week.

The simplicity of this dish makes it a fantastic choice for both busy weeknights and leisurely weekends. The fragrant sautéed onion pairs wonderfully with rich tomato purée, creating a flavorful base that sets the stage for a medley of frozen mixed vegetables. With the vibrant colors and textures of peas, sweetcorn, carrots, and broccoli, this dish is not only good for your health but also a feast for the eyes!

To truly elevate this minestrone, the addition of pasta shapes adds the perfect heartiness that makes this dish a fulfilling main course or side. Topping it off with grated cheddar cheese brings a delightful creaminess, creating an irresistible combination that is sure to please even the pickiest of eaters. With a balance of protein, fats, and carbohydrates, this Minestrone Pasta Pot is a wholesome choice that will fuel your day without weighing you down.

Gather your ingredients and let’s dive into a culinary adventure that promises to warm your heart and nourish your body. Whether it's for lunch, dinner, or a cozy gathering, this dish is sure to become a favorite in your household.

Ingredients

  • tbsp olive oil 
  • small onion finely chopped
  • tbsp tomato purée 
  • 300 vegetables mixed frozen (including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)
  • 700 ml vegetable stock hot
  • 175 pasta shapes such as conchigliette
  • 220 baked beans canned
  • servings cheddar grated

Equipment

  • bowl
  • sauce pan

Directions

  1. Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato pure, then tip in the frozen vegetables and pour in the stock.
  2. Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
  3. Stir in the beans and heat through, then taste for seasoning.
  4. Serve hot, with a bowl of grated cheddar for sprinkling over the top.

Nutrition Facts

Calories472kcal
Protein15.25%
Fat35.73%
Carbs49.02%

Properties

Glycemic Index
57.17
Glycemic Load
21.29
Inflammation Score
-10
Nutrition Score
20.278695759566%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.88mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.88mg

Nutrients percent of daily need

Calories:471.62kcal
23.58%
Fat:19.14g
29.44%
Saturated Fat:7.26g
45.37%
Carbohydrates:59.07g
19.69%
Net Carbohydrates:51.19g
18.62%
Sugar:3.87g
4.3%
Cholesterol:33.85mg
11.28%
Sodium:1160.16mg
50.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.37g
36.74%
Vitamin A:4520.5IU
90.41%
Selenium:39.17µg
55.96%
Manganese:0.82mg
41.09%
Phosphorus:332.01mg
33.2%
Fiber:7.87g
31.5%
Calcium:274.72mg
27.47%
Zinc:2.92mg
19.45%
Magnesium:71.58mg
17.89%
Copper:0.35mg
17.71%
Folate:59.93µg
14.98%
Vitamin B2:0.25mg
14.96%
Potassium:510.35mg
14.58%
Iron:2.48mg
13.79%
Vitamin C:11.04mg
13.39%
Vitamin B1:0.18mg
11.92%
Vitamin B6:0.22mg
11.06%
Vitamin B3:2.08mg
10.41%
Vitamin E:1.44mg
9.61%
Vitamin B5:0.55mg
5.46%
Vitamin B12:0.32µg
5.3%
Vitamin K:5.32µg
5.07%
Vitamin D:0.18µg
1.2%