This mellow, feel-good stew tastes like it’s come straight from an Italian nonna’s kitchen. It's based on Ribollita, a hearty dish popular among Tuscany's traditional farming communities. Warming flavours combine in a slow-cooked sauce with cannellini beans, plenty of cavolo nero and Dorset sourdough bread to soak up the juices. It’s protein-rich, fibre-packed, and easy on the palate after a long day. One of our Firepot kitchen favourites, this vegan stew will make meat-eaters realise what they’re missing out on. Ingredients and allergens: Cannellini Beans (21%), Cavolo Nero (21%), Tomatoes, Sourdough Bread (13%), Potatoes, Celery, Leeks, Carrots, Olive Oil, Parsley, Salt, Garlic. Allergens: Wheat, Celery. Nutritional information: Per 100 g Regular (120g) Extra Large (180g) Energy (kcal) 388 465 700 Fat 11.7g 14g 21g of which saturates 1.7g 2g 3g Carbohydrate 50g 60g 90g of which sugars 7.7g 9.2g 13.8g Fibre 11.7g 14g 21g Protein 15g 18g 27g Salt 2.5g 3g 4.5g More details: Weight: 120g (regular) / 180g (extra large) Calories: 465kcal (regular) / 700kcal (extra large) Water usage: 400ml
