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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) Lactose free Vegan No Palm Oil No Artificial Additives 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: Energy: 388kcal per 100g / 465kcal Regular (135g) Fat: 11.7g per 100g / 14g Regular (135g) Of which are saturates: 1.7g per 100g / 2g Regular (135g) Carbohydrate: 50g per 100g / 60g Regular (135g) Of which sugars: 7.7g per 100g / 9.2g Regular (135g) Fibre: 11.7g per 100g / 14g Regular (135g) Protein: 15g per 100g / 18g Regular (135g) Salt: 2.5g per 100g / 3g Regular (135g)