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. Weight: 120g (regular) Calories: 465kcal (regular) Water usage: 400ml (regular) Ingredients Cannellini Beans (21%), Cavolo Nero (21%), Tomatoes, Sourdough Bread (13%), Potatoes, Celery, Leeks, Carrots, Olive Oil, Parsley, Salt, Garlic.Allergens: Wheat, Celery. Nutritional Information Average Quantity Per Serving (100g) Regular (120g) Energy (kcal) 388 465 Fat 11.7g 14g of which saturates 1.7g 2g Carbohydrate 50g 60g of which sugars 7.7g 9.2g Fibre 11.7g 14g Protein 15g 18g Salt 2.5g 3g
