Ham Cannellini Bean Stew (Printable)

Hearty Italian stew with ham, creamy cannellini beans, and aromatic vegetables simmered slowly.

# Components:

→ 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, sautéing for 8 minutes until vegetables are 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 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 Advice:

01 -
  • It fills your kitchen with the kind of smell that makes people ask what's for dinner before they even arrive.
  • One pot, minimal cleanup, and it actually tastes better the next day—which means meal prep victory.
  • Hearty enough to satisfy, but light enough that you don't feel weighed down afterward.
02 -
  • Don't skip rinsing the canned beans or you'll end up with a starchy, cloudy broth instead of a clear, clean one.
  • Partial coverage is key—too much steam trapped makes it watery, no lid at all makes it reduce too fast and concentrate the salt.
03 -
  • Toast your dried herbs in the oil for 30 seconds before adding anything else—it wakes them up and makes the whole stew taste more vibrant and intentional.
  • The best version of this stew is the one you make for someone who needs it, so don't wait for a special occasion to pull it together.
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