Ham Cannellini Bean Stew (Print Version)

A comforting blend of ham, white beans, and vegetables slow-simmered for a rich Italian main dish.

# What You 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

→ Liquids and 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
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil

→ Garnish

17 - Fresh parsley, chopped
18 - Grated Parmesan cheese

# How To Make:

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 2–3 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 - 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 Advice:

01 -
  • It comes together in under two hours and tastes like you've been cooking all day.
  • The creamy beans and tender ham create a naturally rich broth without any cream needed.
  • You can throw it in a pot and mostly leave it alone—perfect for busy winter evenings.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid will cloud your broth and make the whole thing feel heavy instead of clean and bright.
  • Taste the broth before you salt; the ham and Parmesan will add more salt than you expect, and oversalting is the one thing you can't undo.
03 -
  • Keep the heat low during the simmer—a rolling boil will break down the beans too fast and make the stew mushy instead of tender.
  • Use a wooden spoon to stir and cook everything in this pot; it won't scratch your Dutch oven and it feels right in your hand after 90 minutes of stirring.
Go Back