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
Scale
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.
