My minestrone soup from The Naked Chef (page 18) by Jamie Oliver

  • basil
  • carrots
  • celery
  • Parmesan cheese
  • rosemary
  • leeks
  • red onions
  • spaghetti pasta
  • tomatoes
  • stock of your choice
  • cabbage

  • EYB Comments

    Ham, chicken or vegetable stock can be used. He recommends savoy, Napa, red, or cavolo nero cabbage (or any combination of those).

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

    Ham, chicken or vegetable stock can be used. He recommends savoy, Napa, red, or cavolo nero cabbage (or any combination of those).

  • ricki on February 01, 2019

    I keep coming back to this recipe. At first it seems like it will be too much rosemary, but it's not. We like this with some borlotti beans and only a little pasta, and homemade vegetable broth.

  • imaluckyducky on December 13, 2013

    pg 17 I've had very good luck with this recipe, following it as it is and playing with the ingredients alike. If you want to throw this together as quickly as he does, you *need* fresh, flavorful ingredients and a high-quality broth. I tend to throw a ham hock in with the water and cook the veggies with the ham hock for an additional 30 minutes before adding the cabbage. I like kidney beans in my minestrone, so if I'm using them I;ll throw the ham hock in with the beans while they're cooking and use that cooking liquid as the base for this soup. If you want to keep it vegetarian, use a high-quality veggie broth and add the rind of the good-quality parm at the beginning. Also, get good parmesan! You don't need a lot for a good hit of flavor. Add some salt at the end to taste, and this minestrone is hard to beat.

  • fprincess on October 28, 2010

    Made once but had marginal results.

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