Probably all Italians will kill after this recipe-post. Or at least they will start complaining that this is not traditional minestrone or that the recipe is completely wrong. Well, as one smart Italian chef told me. “The recipe shall always reflect the chef’s style of making food”. This one is my recipe and it is vegetarian so that everyone can enjoy it. If you want to modify it at some point, go for it.
What you need (for 8 mini cakes)
- 1 medium sized onion
- 2 carrots
- ½ porridge
- 1 cup green peas
- 1 small broccoli
- 1 medium sized white radish
- 4 spoons olive oil
- 10 leaves spinach
- Salt and pepper
- 750ml vegetable broth
How you do it
Make sure to wash thoroughly all veggies. Peel carrots, radish and onion. Chop the onion and spinach. Dice the rest of the veggies.
Start by heating up the olive oil in a large pot. Roast carrots, porridge, and onions. Add the rest of vegetables and roast for a couple more minutes. Cover with the vegetable broth. Cook for 15-20 minutes approx. Season with salt and pepper.
When the stock starts boiling mix in the saffron and lower the temperature. Keep cooking at a low temperature for aprox. 15 minutes. Add the shrimps and cook for 5 more minutes.
Serve and enjoy
The Chef Cat 
SOOOO good! Thanks for Sharing chef cat! 😉