Ham Cannellini Bean Stew (Print View)

Savory Italian stew with tender ham, creamy beans, and fragrant vegetables simmered in a rich broth.

# Ingredient List:

→ 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 - ½ 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, sautéing for 8 minutes until softened and translucent.
02 - Stir in minced garlic, tomato paste, oregano, and thyme. Cook for 1 minute until fragrant, stirring constantly to prevent scorching.
03 - Add diced ham to the pot and cook for 2 to 3 minutes, stirring occasionally to distribute evenly throughout the base.
04 - Pour in canned tomatoes with their juices and broth. Add bay leaf and bring mixture to a boil over medium-high heat.
05 - Reduce heat to low, add cannellini beans, and simmer partially covered for 50 minutes, stirring occasionally to ensure even cooking and prevent sticking.
06 - If using spinach or kale, add during the final 5 minutes of cooking. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
07 - Remove bay leaf from pot. Ladle stew into individual bowls and garnish with fresh parsley and grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It's a one-pot meal that feels fancy enough for company but simple enough for a Tuesday night.
  • The cannellini beans soak up all the savory broth, becoming impossibly creamy without any cream at all.
  • You can have it on the table in under two hours, which feels like magic when you're craving something this nourishing.
02 -
  • Never skip rinsing the canned beans—the starchy liquid will turn your beautiful broth cloudy and thick in a way that doesn't taste good.
  • Taste the stew in the last few minutes of cooking rather than at the beginning; as the broth reduces, it becomes more concentrated and salty, so you might need less seasoning than you think.
03 -
  • If you can find a ham bone or smoked ham hock, use it instead of diced ham for even deeper flavor—just remove it before serving and shred any meat clinging to it back into the pot.
  • The stew will thicken as it cools, so if you like it brothier, add an extra cup of liquid at the start and adjust as needed.
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