If you are craving a hearty, comforting meal that bursts with flavor and nutrition, this Ham and Cannellini Bean Stew with Vegetables and Herbs Recipe will quickly become one of your favorite go-to dishes. It combines tender chunks of savory ham, creamy cannellini beans, and a medley of fresh vegetables simmered gently with fragrant herbs. Every spoonful delivers a perfect balance of textures and tastes that feel like a warm hug on a chilly day. This stew is not only satisfying but also simple enough to make any day special.
Ingredients You’ll Need
This recipe shines with a handful of straightforward but essential ingredients, each playing a vital role in building layers of flavor and creating a wholesome, colorful stew. From the softness of tender carrots to the aromatic punch of fresh herbs, these components come together beautifully.
- Cooked ham (14 oz, diced): The star protein that adds savory depth and a smoky richness.
- Cannellini beans (2 cans, 14 oz each, drained and rinsed): Creamy and mild, they provide hearty texture and protein.
- Carrots (2 medium, diced): Sweet and tender, these bring subtle sweetness and vibrant color.
- Celery stalks (2, diced): Adds crunch and a refreshing herbaceous note.
- Onion (1 large, finely chopped): Creates a foundational savory aroma when sautéed.
- Garlic (3 cloves, minced): Offers a pungent, flavorful kick.
- Canned diced tomatoes (14 oz): Brings acidity and a hint of natural sweetness to balance the stew.
- Tomato paste (2 tablespoons): Intensifies tomato flavor and thickens the broth.
- Fresh spinach or kale (2 handfuls, chopped, optional): Provides a burst of color and extra nutrients if desired.
- Low-sodium chicken or vegetable broth (4 cups): The liquid base that ties all flavors together without overpowering them.
- Bay leaf (1): Infuses subtle herbal undertones.
- Dried oregano (1 teaspoon): Adds a Mediterranean aroma and flavor complexity.
- Dried thyme (1 teaspoon): A warm, earthy herb that complements ham beautifully.
- Crushed red pepper flakes (1/2 teaspoon, optional): For those who like a gentle, spicy kick.
- Salt and freshly ground black pepper: Essential to enhance all the flavors.
- Olive oil (2 tablespoons): Helps sauté the vegetables and gives a smooth mouthfeel.
- Fresh parsley, chopped: Garnishes the stew with a bright, fresh finish.
- Grated Parmesan cheese (optional): Adds a nutty, savory richness on top as a finishing touch.
How to Make Ham and Cannellini Bean Stew with Vegetables and Herbs Recipe
Step 1: Sauté Aromatic Vegetables
Begin by warming olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion, diced carrots, and celery. Let these vegetables gently soften as you stir occasionally for about 8 minutes, releasing their natural sweetness and creating a flavorful base for the stew.
Step 2: Build the Flavor Base
Next, stir in the minced garlic, tomato paste, dried oregano, and thyme. Cook everything together for about a minute until the garlic’s fragrance fills your kitchen and the tomato paste deepens in color, intensifying the richness that will carry the stew.
Step 3: Incorporate the Ham
Add the diced ham to the pot and cook for 2 to 3 minutes, letting the ham warm through and infuse the vegetables with its smoky, salty notes. This step ensures the savory meat flavor starts blending early to create a harmonious stew.
Step 4: Build the Broth Foundation
Pour in the canned diced tomatoes and the chicken or vegetable broth. Toss in the bay leaf and bring the entire mixture to a boil. This bubbling moment allows the flavors to meld together, setting the stage for the rich, satisfying stew that’s just ahead.
Step 5: Simmer the Beans
Reduce the heat to low and add the drained and rinsed cannellini beans. Cover the pot partially and let the stew simmer gently for about 50 minutes. This slow cooking softens the beans beautifully and lets all the ingredients meld into one another with occasional stirring to keep the goodness evenly mixed.
Step 6: Finish with Greens and Seasoning
If you’re adding spinach or kale, stir it in during the final 5 minutes of cooking to keep the greens bright and vibrant. Taste the stew and adjust with salt, pepper, and crushed red pepper flakes if you’d like a subtle spicy note. This final touch personalizes the stew to your liking.
Step 7: Serve
Remove the bay leaf before serving. Ladle the stew into bowls and sprinkle generously with chopped fresh parsley and a little grated Parmesan cheese if you like—these toppings add a fresh and savory lift to every spoonful.
How to Serve Ham and Cannellini Bean Stew with Vegetables and Herbs Recipe
Garnishes
Fresh parsley is a classic garnish here—it adds a vibrant color and subtle freshness. For an extra indulgent twist, sprinkle some grated Parmesan cheese, which melts gently in the hot stew, enhancing the creamy texture and deepening the flavor profile.
Side Dishes
This stew pairs wonderfully with crusty bread to mop up every delicious drop or a warm baguette for dipping. For a lighter meal, serve it alongside a crisp green salad dressed simply with lemon and olive oil to contrast beautifully with the rich stew.
Creative Ways to Present
For a charming presentation, serve the stew in rustic bowls, topped with a swirl of olive oil or a drizzle of balsamic glaze to add a hint of sweetness. You can also top with toasted nuts like pine nuts or walnuts for a crunchy surprise that complements the creamy beans.
Make Ahead and Storage
Storing Leftovers
Ham and Cannellini Bean Stew with Vegetables and Herbs Recipe keeps very well in the refrigerator. Store leftovers in an airtight container for up to 4 days, allowing the flavors to deepen even more as it rests.
Freezing
This stew freezes beautifully, making it an excellent choice for busy weeknights. After cooling completely, transfer to freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm the stew gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick. Reheating slowly keeps the beans tender and the ham juicy without drying out the dish.
FAQs
Can I use a different type of bean in the stew?
Absolutely! While cannellini beans are traditional here for their creamy texture, great substitutes include navy beans, great northern beans, or even chickpeas if you want a slightly different flavor and texture.
Is it possible to make this stew vegetarian?
Yes, by omitting the ham and using vegetable broth, you can still enjoy a delicious, hearty stew. Consider adding smoked paprika or liquid smoke to introduce a smoky flavor that mimics the ham.
How spicy is the crushed red pepper flakes addition?
The crushed red pepper flakes are entirely optional and used sparingly at half a teaspoon to provide just a mild warmth. You can adjust or omit this based on your spice preference.
Can I prepare this stew in a slow cooker?
Definitely! Start by sautéing the vegetables and ham on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add delicate greens at the end to keep them fresh.
What can I substitute for fresh parsley if I don’t have any?
Dried parsley is less vibrant but will still add some herbal notes. Alternatively, fresh cilantro or chives can provide a fresh garnish with a slightly different but delightful twist.
Final Thoughts
This Ham and Cannellini Bean Stew with Vegetables and Herbs Recipe is truly one of those comforting dishes that feels like a warm embrace after a long day. Its rich flavors, satisfying textures, and nourishing ingredients come together in a way that’s both simple and soul-satisfying. I encourage you to give it a try—it’s the kind of meal that’ll keep friends and family coming back for more and might just become your new favorite stew to share around the table.
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Ham and Cannellini Bean Stew with Vegetables and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This Ham Cannellini Bean Stew is a hearty and comforting one-pot meal featuring tender cannellini beans and savory diced ham in a rich tomato-based broth, enhanced with aromatic vegetables and herbs. Perfect for a cozy family dinner, it’s packed with flavor and nutritious greens, making it both satisfying and wholesome.
Ingredients
Main Ingredients
- 14 oz cooked ham, diced
- 2 cans (14 oz each) cannellini beans, drained and rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 14 oz canned diced tomatoes
- 2 tablespoons tomato paste
- 2 handfuls fresh spinach or kale, chopped (optional)
- 4 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Garnish
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
- Sauté aromatic vegetables: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add chopped onions, diced carrots, and diced celery. Sauté these vegetables for about 8 minutes until they become softened and fragrant.
- Build flavor base: Stir in minced garlic, tomato paste, dried oregano, and dried thyme. Continue cooking for 1 minute until the mixture is aromatic, ensuring the tomato paste is well incorporated.
- Incorporate ham: Add the diced cooked ham to the pot and cook for 2 to 3 minutes, stirring occasionally, to warm through and allow the flavors to meld.
- Build broth foundation: Pour in the canned diced tomatoes along with the low-sodium broth. Add the bay leaf to the pot and bring the entire mixture to a boil over medium-high heat.
- Simmer beans: Lower the heat to maintain a gentle simmer. Add the drained and rinsed cannellini beans. Cover the pot partially and let the stew simmer for approximately 50 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Finish with greens: If using fresh spinach or kale, add it to the stew during the last 5 minutes of cooking. Season the stew with salt, freshly ground black pepper, and crushed red pepper flakes if using, adjusting to taste.
- Serve: Remove the bay leaf from the stew. Ladle the hot stew into bowls and garnish with chopped fresh parsley and grated Parmesan cheese, if desired. Serve immediately and enjoy this delicious, warming stew.
Notes
- For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
- Adjust the crushed red pepper flakes according to your spice preference or omit for a milder stew.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- This stew pairs well with crusty bread for dipping.
- Spinach or kale can be substituted with other hearty greens like Swiss chard or collard greens.
