Ham Cannellini Bean Stew (Printable Version)

Savory Italian stew featuring tender ham, cannellini beans, and vegetables slow-cooked in a rich broth.

# Ingredient List:

→ 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)

# Directions:

01 - Heat olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery, sautéing for 8 minutes until softened and fragrant.
02 - Stir in minced garlic, tomato paste, oregano, and thyme. Cook for 1 minute until aromatic and paste darkens slightly.
03 - Add diced ham to the pot and cook for 2 to 3 minutes, stirring occasionally to distribute evenly.
04 - Pour in canned tomatoes with their juices and broth. Add bay leaf and bring mixture to a rolling boil.
05 - Reduce heat to low. Add cannellini beans and simmer partially covered for 50 minutes, stirring occasionally to prevent sticking.
06 - During the final 5 minutes of cooking, add spinach or kale if using. Adjust seasoning with salt, pepper, and red pepper flakes to preference.
07 - Remove bay leaf from pot. Ladle stew into serving bowls and top with fresh parsley and Parmesan cheese as desired.

# Expert Advice:

01 -
  • It's the kind of stew that gets better the next day, so you're really cooking twice in one pot.
  • Completely gluten-free without any fussing or substitutions, which means everyone at the table can eat without worry.
  • Less than two hours from start to finish, which somehow feels impossible given how deeply satisfying it tastes.
02 -
  • Don't skip rinsing the canned beans—it genuinely changes the taste from cloudy to clean, and you'll notice the difference immediately.
  • Partial cover means lay the lid slightly aslant, not fully sealed; you need steam to escape or the stew becomes soup and loses its body.
03 -
  • If you can find a ham bone or smoked ham hock instead of pre-diced ham, use that for even deeper flavor—just remove it before serving and shred any meat clinging to it back into the pot.
  • The stew freezes incredibly well for up to three months, so make a double batch and thank yourself later when you need dinner without any effort.
Go Back