Early autumn minestrone (Minestrone d'inizio autunno) from Jamie's Italy (page 66) by Jamie Oliver

  • cannellini beans
  • carrots
  • Show all ingredients...

  • EYB Comments

    Can substitute borlotti beans for cannellini beans, bacon for pancetta, and spinach for Swiss chard.

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Notes about this recipe

  • Eat Your Books

    Can substitute borlotti beans for cannellini beans, bacon for pancetta, and spinach for Swiss chard.

  • carol_nz0j01 on May 15, 2026

    Chunky veg, very easy tomato soup.

  • ksg518 on February 17, 2024

    This is a nice minestrone, although my favorite by far continues to be Marcella Hazan's version. I used canned beans but I'm sure cooking them from scratch would improve the soup. I really liked the smokiness from the bacon. I agree with a previous note that the times stated result in vegetables (especially carrots) that are firmer than one expects in a minestrone. Nonetheless, this is probably a repeat.

  • melissabazley on December 08, 2011

    I'm a bit of a lazy bones, so I didn't cook the dried cannellini beans from scratch, I used a 400g can instead and it was fine. I'm not a huge fan of bacon/pancetta so I left it out entirely and the soup was still very tasty. I did cook the vegies for longer than the initial 20 minutes suggested. I also used baby spinach and added it at the very end just before serving it. I used 80g pasta because I like a fair bit of pasta in minestrone. My husband really loved eating this and it's good for his high blood pressure too with loads of vegies and very little salt. Great served with crusty bread & butter !! A hearty soup for a cold day

  • Delys77 on October 31, 2011

    I'll admit that I put less bacon than he suggests and that might make all the difference but the cooking time suggested results in vegetables that are a little too firm. It is also a bit on the tangy side, but the richness of the parm and bacon might mask this. It is just that if you go with his suggestions you will end up with a very high calorie soup.

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