Minestrone d’Autunno

Autumn Minestrone

Preparation info

  • 8–10

    • Difficulty


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</


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