The Naked Chef
By Jamie Oliver
My minestrone soup
Not Too Tricky
serves 6
About the recipe
If you’ve tasted a real minestrone you’ll understand what it’s all about. There are many excellent minestrones in Italy, but from place to place and region to region they’ll never be the same. There’s not one recipe that embraces the whole idea of minestrone. The ingredients change with the seasons. In winter, when it’s cold, you want the soup to be warming and filling, with more pasta and vegetables. In summer, when it’s hot, you want a lighter, less substantial soup with things like baby asparagus, peas, broad beans and artichokes. At the River Café, in the summer, they make an amazing minestrone with fresh mint and basil.
The Naked Chef, p17
Recipe From
Ingredients
10 large ripe plum tomatoes (or 2 × 400g tins of plum tomatoes, drained)
2 red onions
3 medium carrots
5 sticks of celery
2 medium leeks
1 cabbage (or equivalent mixture)
1 tablespoon olive oil
2 cloves of garlic, peeled and finely sliced
1 heaped tablespoon chopped fresh rosemary
850ml quality gammon or ham stock (or chicken or vegetable stock)
3 good handfuls of fresh basil
170g dried spaghetti (or ½ pasta recipe)
extra virgin olive oil
Parmesan cheese, for grating
Method
Find the recipe!
For the full recipe, head to page 17 of The Naked Chef.
Tags
