Tuscan Stew

This soft and comforting stew tastes like it has come straight from the kitchen of an Italian nonna.

It is based on Ribollita, a hearty dish popular among the traditional farming communities of Tuscany. 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 is high in protein, high in fibre and easy on the palate after a long day.

Instructions: 

• Open the bag and remove the oxygen absorber
• Fill the bag with 400 ml of boiling water up to level 5
• Mix well, close and wait 15 minutes before eating