Ham Cannellini Bean Stew (Printable)

A rich Italian stew blending tender ham, white beans, and savory vegetables 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 and Seasonings

10 - 4.25 cups low-sodium chicken or vegetable broth
11 - 1 bay leaf
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 0.5 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)

# How To Make It:

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 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 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 in under two hours with minimal hands-on time, leaving you free to do other things while the stew does the heavy lifting.
  • The creamy beans and tender ham create a naturally rich broth without any cream, making it feel indulgent but genuinely nourishing.
  • It's naturally gluten-free and tastes even better the next day, so it's perfect for meal prep or feeding a crowd.
02 -
  • Drain and rinse your canned beans thoroughly—this removes the excess sodium and that slightly metallic flavor that canned beans can carry, making the final stew taste cleaner and brighter.
  • Don't skip blooming the tomato paste in the hot pan for a minute before adding liquid; this concentrates its flavor and prevents it from tasting thin or one-note in the finished stew.
  • The stew will thicken as it sits, especially overnight in the refrigerator, so if it seems thick when reheating, add a splash of broth or water to get it back to the consistency you want.
03 -
  • Use a Dutch oven or heavy-bottomed pot that distributes heat evenly; this prevents the bottom from burning and ensures your stew cooks uniformly, creating that perfect tender consistency.
  • Partially covering the pot while simmering is the secret to maintaining the right liquid level—too much steam escapes if it's fully uncovered, and the stew can become too thick, but covering it completely can make it watery and dilute the flavors.
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