Minestrone d’Autunno

Name: Minestrone d’Autunno (Autumn Minestrone)
Yield: 8–10 people
Cuisine: Italian
Ingredients: 2 onions, peeled; heart of 1 head celery; 2 carrots, peeled; 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; 2 leeks, trimmed and washed; 1 celeriac, peeled; 200 g button mushrooms, washed; truffle oil; Parmesan, freshly grated

Autumn Minestrone

Preparation info

8–10
people

Difficulty
Easy

Appears in

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.

Ingredients

2 onions, peeled
2 carrots, peeled
heart of 1 head celery
2</

Europe
Italy
Starter
Mediterranean
Soup
Breakfast
Vegetarian
Gluten-free
Autumn

Method

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