Ham Cannellini Bean Stew (Printable Version)

Comforting Italian stew featuring tender ham, creamy cannellini beans, and herbs simmered to perfection.

# What You'll Need:

→ Meats

01 - 14 ounces cooked ham, diced

→ Beans

02 - 2 cans (14 ounces 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 ounces 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)

# Cooking Steps:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onions, carrots, and celery. Sauté 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 2–3 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 bay leaf. Ladle stew into bowls and garnish with fresh parsley and Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under two hours with minimal hands-on work, leaving you free to do other things while the magic happens on the stove.
  • The creamy beans and tender ham create this naturally rich texture without cream or complicated techniques.
  • It's naturally gluten-free and actually tastes better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip the rinsing of canned beans—I learned this the hard way when my first batch turned an unappealing grey-brown instead of staying bright and creamy.
  • Partially covering the pot matters more than you'd think; it lets some liquid reduce while keeping the stew from drying out, and that balance is where the texture lives.
03 -
  • If you have a ham bone or smoked ham hock instead of pre-diced ham, use it—simmer it for the full time, then remove it and shred any meat back into the pot for even more depth.
  • Taste as you go in those final minutes; stew seasoning changes as it simmers, and you might need more salt or acid than you expected.
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