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

  • basil
  • bay leaves
  • cannellini beans
  • carrots
  • celery
  • Parmesan cheese
  • fennel
  • red onions
  • pancetta
  • any shape pasta
  • Swiss chard
  • tomatoes
  • canned tomatoes
  • zucchini
  • potatoes
  • stock of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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

  • 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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