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 |
