Ham and Cannellini Bean Stew (Printer-friendly)

Savory stew combining ham, cannellini beans, and fresh vegetables in a flavorful broth.

# What You'll 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 (optional)

→ 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 - 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. Sauté for 8 minutes until 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 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 during the final 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 house with an aroma so rich you'll want to keep the pot simmering all day.
  • The ingredients do most of the work while you read or handle other things, making weeknight dinners feel effortless.
  • Ham transforms humble beans into something genuinely restaurant-quality without any fuss.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid can make the broth murky and one-dimensional instead of clear and bright.
  • The 50-minute simmer is not wasted time; it's when the beans absorb the flavors and the broth becomes rich enough to stand on its own.
  • If the stew seems too thick toward the end, add more broth by the quarter-cup; it will continue to thicken slightly as it cools.
03 -
  • Use a ham hock or ham bone instead of diced ham if you want deeper, more complex flavor; simmer it the whole time and remove before serving.
  • Taste the stew about 20 minutes before it's done and adjust seasoning then—it gives flavors time to settle before the final taste test.
  • Never let the stew boil hard once you've added the beans; a gentle simmer keeps the beans intact and the broth clear.
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