One of Firepot finest kitchen favourites, this vegan Tuscan Stew will make meat-eaters realise what they’re missing out on. 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.

Ingredients:
Cannellini Beans (21%), Cavolo Nero (21%), Tomatoes, Sourdough Bread (13%), Potatoes, Celery, Leeks, Carrots, Olive Oil, Parsley, Salt, Garlic.

Allergy advice:
- Wheat, Celery
Typical nutritional values (Per 100g)
- Energy: 388kcal
- Fat: 11.7g of which saturates: 1.7g
- Carbohydrate: 50g of which sugars: 7.7g
- Fibre: 11.7g
- Protein: 15g
- Salt: 2.5g
Weight: 120g