Nonna's Winter Minestrone
August 6, 2026
A hearty one-pot winter minestrone built on Bippi Classico Sugo — beans, pasta and winter greens in a rich tomato broth, finished with a swirl of pesto. Comfort in a bowl, no shortcuts on flavour.
Ingredients
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, crushed
- 1 large potato, peeled and diced
- 1 jar Bippi Classico Sugo
- 1.25L chicken or vegetable stock
- 1 parmesan rind (optional, but Nonna insists)
- 400g can cannellini beans, drained and rinsed
- 100g small pasta (ditalini or macaroni)
- 2 large handfuls cavolo nero or silverbeet, roughly chopped
- Salt and pepper, to taste
- To serve: grated parmesan, a spoonful of Bippi Classico Pesto, crusty bread
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the onion, carrot and celery with a pinch of salt for 5–6 minutes until softened, then add the garlic and cook for another minute.
- Add the potato and stir to coat. Pour in the Classico Sugo and stock, drop in the parmesan rind (if using), and bring to a simmer. Cook for 10 minutes.
- Add the beans and pasta and simmer for a further 10–12 minutes, stirring occasionally, until the pasta is al dente and the potato is tender.
- Stir through the cavolo nero and cook for 2–3 minutes until just wilted. If the soup is thicker than you like, loosen it with a splash of hot water. Fish out the parmesan rind, then taste and season.
- Ladle into bowls and finish each one with grated parmesan and a spoonful of Bippi Classico Pesto swirled through. Serve with crusty bread for mopping.
Make it with
