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.

Cannellini Beans, Cavolo Nero, Tomatoes, Sourdough Bread, Potatoes, Celery, Leeks, Carrots, Olive Oil, Parsley, Salt, Garlic.

Contains: Wheat.

Weight: 190g / 6.7oz

Calories: 700kcal

Water usage: 520ml

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