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This mellow, feel-good stew tastes like it's come straight from an Italian 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 the 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.