Cannellini Beans (21%), Cavolo Nero (21%), Tomatoes, Sourdough Bread (13%), Potatoes, Celery, Leeks, Carrots, Olive Oil, Parsley, Salt, Garlic.
Allergens: Wheat, Celery.
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.
| Per 100 g | Regular (120g) | Extra Large (180g) | |
|---|---|---|---|
| Energy (kcal) | 388 | 465 | 700 |
| Fat | 11.7g | 14g | 21g |
| of which saturates | 1.7g | 2g |
3g |
| Carbohydrate | 50g | 60g | 90g |
| of which sugars | 7.7g | 9.2g | 13.8g |
| Fibre | 11.7g | 14g | 21g |
| Protein | 15g | 18g | 27g |
| Salt | 2.5g | 3g | 4.5g |
