Ham Cannellini Bean Stew (Printer-Friendly)

A warming Italian stew with ham, cannellini beans, and vegetables in a savory broth, ideal for chilly days.

# What You Need:

→ Meats

01 - 14 oz cooked ham, diced

→ Beans

02 - 2 cans (14 oz each) cannellini beans, drained and rinsed

→ Vegetables

03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 large onion, finely chopped
06 - 3 cloves garlic, minced
07 - 14 oz canned diced tomatoes
08 - 2 tablespoons tomato paste
09 - 2 handfuls fresh spinach or kale, chopped (optional)

→ Liquids and Seasonings

10 - 4 cups low-sodium chicken or vegetable broth
11 - 1 bay leaf
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons olive oil

→ Garnish

17 - Fresh parsley, chopped
18 - Grated Parmesan cheese (optional)

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onions, carrots, and celery. Sauté for 8 minutes until softened.
02 - Stir in minced garlic, tomato paste, oregano, and thyme. Cook for 1 minute until fragrant.
03 - Add diced ham and cook for 2–3 minutes, stirring occasionally.
04 - Pour in canned tomatoes and broth. Add bay leaf and bring to a boil.
05 - Reduce heat to low. Add cannellini beans and simmer, partially covered, for 50 minutes, stirring occasionally.
06 - If using, add spinach or kale in the last 5 minutes of cooking. Adjust seasoning with salt, pepper, and red pepper flakes as desired.
07 - Remove bay leaf. Ladle stew into bowls and garnish with fresh parsley and Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, with most of the work happening in one pot while you relax.
  • The stew actually tastes better the next day, so you can make it ahead and steal quiet bowls of it throughout the week.
  • Cannellini beans absorb all the flavors around them, becoming silky and rich without any heaviness.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will cloud your beautiful broth and make everything feel pasty rather than light.
  • Resist the urge to boil this stew hard; a gentle simmer lets the beans stay intact while the flavors deepen, whereas aggressive heat turns them to mush.
03 -
  • If you find a ham bone or smoked ham hock at your butcher, use it instead of diced ham—remove it before serving and you'll have an even more complex, deeply savory broth.
  • Don't be afraid to taste and adjust as you cook; the salt, pepper, and heat should feel personalized to your preference, not dictated by a recipe.
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