Minestrone d’Autunno

Autumn Minestrone

Preparation info

  • Difficulty


  • 8–10


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Autumn in Italy means funghi porcini. Here we use the dried porcini (ceps). They come in various grades from very expensive large slices to a virtual powder.


  • 2 onions, peeled
  • 2 carrots, peeled
  • heart of 1 head celery
  • 2 leeks, trimmed and washed
  • 1 celeriac, peeled
  • 200 g button mushrooms, washed
  • good olive oil
  • 2 garlic cloves, peeled and minced
  • 100 g dried ceps, diced and reconstituted in 1.5 litres warm water
  • 300 g ditali, blanched and lightly oiled
  • truffle oil
  • Parmesan, freshly grated


Cut the onions, carrots, celery, leeks and celeriac into 5 mm dice. Keep them separate. Quarter and dice the button mushrooms.

In a large pan heat 4 tbsp olive oil and add the celery, carrots, onion and leek and sweat for 5 minutes. Add the celeriac, button mushrooms and garlic and sweat for 5 minutes more. Drain the ceps, reserving the liquid, but sieving it through a tea strainer. Add the ceps to the pan, toss and add their strained liquor. Stir and simmer over a medium heat for approximately 40 minutes until tender.

Purée half the soup, and re-mix with the unpuréed half. Add the pasta and bring back to a simmer. Stir until the pasta is tender, about 5 minutes.

To serve, ladle the hot soup into bowls, and pour a little truffle oil into each bowl. Parmesan is allowed.