Ham Cannellini Bean Stew (Printable Version)

A warm Italian dish of ham, creamy beans, and veggies simmered in a flavorful 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 tablespoons tomato paste
09 - 2 handfuls fresh spinach or kale, chopped (optional)

→ Liquids & 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, cooking for 8 minutes until softened.
02 - Stir in 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 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 in the last 5 minutes of cooking. Adjust seasoning with salt, pepper, and red pepper flakes as desired.
07 - Remove the bay leaf. Ladle stew into bowls and garnish with fresh parsley and Parmesan cheese.

# Expert Tips:

01 -
  • It transforms humble pantry staples into something that tastes like it took hours, when really you're just letting the oven do most of the work.
  • The creamy beans and tender ham create this natural richness that needs no cream, making it genuinely nourishing without feeling heavy.
  • One pot means one thing to clean, which is always worth celebrating on a weeknight.
02 -
  • Don't skip the rinsing of canned beans, because the starchy liquid they're packed in will make your stew gluey if you leave it in.
  • The bay leaf must come out before serving, which sounds obvious until you've accidentally bitten into one and discovered it tastes like eating a dried leaf.
  • Taste as you cook rather than waiting until the end, because seasons settle differently in long-simmered dishes and adjusting gradually feels easier than correcting a final seasoning mistake.
03 -
  • Use a ham bone or smoked ham hock instead of diced ham if you have one, simmering it for the full time and removing it before serving, which creates an even deeper, more complex broth.
  • Don't be afraid to add red pepper flakes if you like heat, because they bloom beautifully in the simmering liquid and add a subtle warmth that makes people ask what you did differently.
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