This mellow, feel-good stew is based on Ribollita, a hearty dish from Tuscany's farming communities. Cannellini beans, plenty of cavolo nero and Dorset sourdough bread soak up a slow-cooked tomato sauce.
It is protein-rich, fibre-packed and easy on the stomach after a long day, and one of the Firepot kitchen favourites.
Sizes and nutrition
| Size | Weight | Calories | Water |
|---|---|---|---|
| Regular | 120g | 465kcal | 400ml water |
| Extra large | 180g | 700kcal | 520ml water |
Ingredients
Cannellini Beans (21%), Cavolo Nero (21%), Tomatoes, Sourdough Bread (13%), Potatoes, Celery, Leeks, Carrots, Olive Oil, Parsley, Salt, Garlic.
Allergens: Wheat, Celery.
How to use
Add the stated amount of boiling water to the pouch, stir, seal and leave to rehydrate before eating.
Ideal for
Vegan and plant-based hikers, wild campers and anyone wanting a warming meal on the trail.
Try the Smoky Tomato Paella or Mac n Greens, and browse all Firepot meals.
