Ham Cannellini Bean Stew (Printable version)

Hearty Italian stew featuring tender ham, creamy beans, and aromatic vegetables in a savory broth.

# Ingredient list:

→ 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 - 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)

# Step-by-step guide:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions, carrots, and celery. Sauté for 8 minutes until softened.
02 - Stir in the garlic, tomato paste, oregano, and thyme. Cook for 1 minute until fragrant.
03 - Add the diced ham and cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in the canned tomatoes and broth. Add the 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, add spinach or kale 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 -
  • Effortlessly hearty: A single pot delivers a complete, filling meal with minimal fuss.
  • Naturally gluten-free: Every ingredient is wholesome and suitable for gluten-free diets.
  • Deep Italian flavor: Oregano, thyme, tomato paste, and a bay leaf build layers of authentic taste.
  • Great for meal prep: The stew keeps well and tastes even better the next day.
  • Flexible and forgiving: Swap spinach for kale, adjust the spice level, or enrich it with a ham bone—it works beautifully every time.
02 -
  • Use a ham bone or smoked ham hock for extra depth of flavor; remove it before serving.
  • Partially cover the pot while simmering to allow the broth to reduce and concentrate without drying out.
  • Don't rush the sauté: giving the onions, carrots, and celery a full 8 minutes builds the essential flavor base.
  • Add greens at the very end—spinach or kale only needs 5 minutes so it stays vibrant and tender rather than mushy.
  • Always taste and adjust seasoning at the end; the saltiness of your ham and broth will vary, so season with care.
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