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 their Firepot kitchen favourites, this vegan stew will make meat-eaters realise what they’re missing out on.
