Ham Cannellini Bean Stew (Printable)

Savory Italian stew of ham, creamy cannellini beans, and aromatic vegetables simmered in rich broth.

# What You’ll 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 tbsp tomato paste
09 - 2 handfuls fresh spinach or kale, chopped (optional)

→ Liquids and Seasonings

10 - 4.25 cups low-sodium chicken or vegetable broth
11 - 1 bay leaf
12 - 1 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper to taste
16 - 2 tbsp 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, sautéing 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 to 3 minutes, stirring occasionally.
04 - Pour in canned tomatoes and broth. Add bay leaf and bring mixture to a boil.
05 - Reduce heat to low. Add cannellini beans and simmer, partially covered, for 50 minutes, stirring occasionally.
06 - If using spinach or kale, add during the final 5 minutes of cooking. Adjust seasoning with salt, pepper, and red pepper flakes to desired taste.
07 - Remove bay leaf. Ladle stew into bowls and garnish with fresh parsley and Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like it simmered for hours even though you'll be eating it in under two hours total.
  • The cannellini beans get so creamy they almost thicken the broth themselves, no cream needed.
  • One pot means one cleanup, which feels like a gift on cold nights when you just want to sit with a bowl.
  • It's naturally gluten-free and flexible enough to work with whatever vegetables you actually have on hand.
02 -
  • Don't skip rinsing the canned beans or your stew will have a pasty, unpleasant texture instead of that clean, creamy finish.
  • Tasting as you go and seasoning gradually is non-negotiable; a stew like this gets better as it simmers, and you need to stay on top of the salt and acid balance.
  • If you find a ham bone or smoked ham hock instead of pre-cooked ham, use that—simmer it for the full hour and remove it before serving, and your stew becomes something transcendent.
03 -
  • Make this the day before if you can; the flavor deepens overnight and it reheats beautifully, actually better than the first day.
  • Keep the ham bone or use a smoked ham hock if you find one at the butcher—the depth of flavor is worth the small extra effort of fishing it out before serving.
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