Save to Pinterest There's something about the smell of ham and beans simmering together that instantly makes a kitchen feel like home. My neighbor Maria taught me this stew one November afternoon when the first real cold snap hit, and I've been making it ever since whenever I want something that tastes like comfort without fussing for hours. She swore by using a ham bone if you had one, but said the diced ham works just fine for weeknight cooking. The beauty of this dish is how the beans soften into the broth while the ham seasons everything perfectly, no extra effort required.
I made this for my book club last winter and everyone brought their own bread to dunk, which turned out to be the best part of the evening. Someone asked for the recipe before dessert was even served, which never happens, and I realized then that simple food made with real ingredients is what actually sticks with people. That night taught me that you don't need anything fancy to make someone feel genuinely cared for.
Ingredients
- Cooked ham, diced (400 g): Use good quality ham if you can find it, as this is where most of your flavor comes from; if you have a ham bone or smoked hock lying around, that's even better and can simmer the whole time.
- Cannellini beans (2 cans, 400 g each, drained and rinsed): Always rinse them to remove the canning liquid, which helps prevent the stew from becoming too thick and starchy.
- Carrots, diced (2 medium): Cut them roughly the same size so they cook evenly and create little pockets of sweetness throughout the pot.
- Celery stalks, diced (2): This is part of the Italian trinity base and adds a subtle earthiness that you don't taste directly but absolutely notice if it's missing.
- Onion, finely chopped (1 large): The finer you chop this, the better it breaks down into the broth and becomes almost invisible but deeply flavorful.
- Garlic, minced (3 cloves): Fresh garlic matters here; the dried stuff just won't give you that bright, punchy moment when you first smell it hitting the hot oil.
- Canned diced tomatoes (400 g): San Marzano varieties are lovely if you want to splurge, but honestly any good canned tomato works beautifully in a long simmer.
- Tomato paste (2 tbsp): This concentrate deepens the tomato flavor and adds a subtle sweetness that balances the salty ham.
- Fresh spinach or kale, chopped (2 handfuls, optional): Add this at the very end so it stays vibrant and doesn't turn to mush; kale holds up better if you're making a big batch.
- Chicken or vegetable broth (1 L): Use low-sodium so you can control the salt level yourself; homemade is wonderful but store-bought is perfectly fine.
- Bay leaf (1): Remove it before serving so no one bites into it, but leave it in during cooking so it can gently flavor everything.
- Dried oregano (1 tsp) and dried thyme (1 tsp): These are the herbs that make it taste unmistakably Italian, so don't skip them or substitute fresh ones which will turn bitter.
- Crushed red pepper flakes (½ tsp, optional): A tiny amount adds warmth without making it spicy, but taste as you go since everyone's tolerance is different.
- Salt and freshly ground black pepper: Always add at the end after tasting, as the ham and broth already contain salt.
- Olive oil (2 tbsp): Good oil matters for the initial sauté since you'll taste it directly when it hits the hot pan.
- Fresh parsley, chopped, and Parmesan cheese for garnish: The parsley adds a bright finish that cuts through the richness, and the Parmesan is optional but absolutely worth it.
Instructions
- Start your flavor base:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat, and once it's shimmering, add the onions, carrots, and celery. You'll hear them immediately hit the hot oil, and after about 8 minutes of stirring occasionally, they'll soften into a golden, fragrant base that's the foundation for everything else.
- Build the aromatics:
- Stir in the garlic, tomato paste, oregano, and thyme, cooking for just a minute so the garlic doesn't burn but the whole kitchen smells like an Italian grandmother just walked in. You'll notice the paste darkens slightly and becomes almost glossy, which is exactly what you want.
- Welcome the ham:
- Add the diced ham and cook for 2 to 3 minutes, stirring occasionally so it gets heated through and releases its salty, smoky notes into the oil. The edges might even caramelize slightly, adding depth.
- Build the broth:
- Pour in the canned tomatoes (juice and all) and the broth, then add the bay leaf and bring everything to a boil. You'll see the liquid bubble up around the vegetables, and the color will deepen from the tomatoes.
- Simmer gently:
- Reduce the heat to low and add the drained cannellini beans, then partially cover the pot and let it simmer for 50 minutes, stirring occasionally. The beans will soften and start to break down slightly at the edges, thickening the broth naturally.
- Add greens and finish:
- In the last 5 minutes, stir in the spinach or kale if you're using it, which will wilt into the stew and add a peppery brightness. Taste everything, then adjust the seasoning with salt, pepper, and red pepper flakes until it tastes like your favorite version of comfort.
- Serve with joy:
- Remove the bay leaf, ladle the stew into bowls, and finish each one with a handful of fresh parsley and a sprinkle of Parmesan cheese. The warm steam rising up will carry all the flavors right to your nose.
Save to Pinterest Last winter my daughter came home sick from school, and I made this stew because it's the kind of food that feels like a hug. She sat at the counter with her bowl steaming while I chopped parsley, and by the time she finished, she looked less miserable and more like herself again. Food can't cure everything, but it can remind you that someone cares, and that matters more than any quick fix.
Why This Stew Deserves a Spot in Your Regular Rotation
There's a reason Italians have been making bean soups and stews for centuries: they're economical, nourishing, and taste like you spent all day cooking when you really didn't. The combination of beans and ham creates a complete protein without any effort on your part, and the vegetables soften into the broth so gradually that you end up with something silky and satisfying. Once you make this once, you'll find yourself craving it on cold afternoons and reaching for it when you want to feed people something real.
Bread is Non-Negotiable
Serve this stew with crusty bread that you can tear apart and use to soak up every last drop from the bottom of the bowl. The bread soaks up the broth and becomes soft and flavorful, and honestly that moment when you're chasing the last bites around your bowl is my favorite part of eating this. I've tried making it fancier, and it never needs it; the simple combination of crusty bread and a warm bowl is exactly right.
Storage and Wine Pairing
This stew actually improves with time as the flavors deepen, so make a large batch and eat it throughout the week; it reheats beautifully on the stovetop and tastes even better on day three or four. For wine, reach for a robust Italian red like Chianti or a Montepulciano, which has enough tannins and acidity to cut through the richness of the ham and stand up to the earthy beans.
- Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months for those mornings when you want comfort food ready to go.
- If the stew thickens too much as it sits, add a splash of broth or water when reheating to get back to that perfect soupy consistency.
- Feel free to swap the spinach for escarole, kale, or even skip the greens entirely if you prefer your stew pure and simple.
Save to Pinterest This stew has become one of those dishes I make without even thinking now, the kind that tastes like home no matter where I'm cooking it. I hope it becomes that for you too.
Common Recipe Questions
- → Can I use smoked ham for this stew?
Yes, smoked ham or a ham bone can enhance the stew’s depth and add a smoky richness. Just remove the bone before serving.
- → What are good vegetable alternatives in this dish?
Spinach or kale work well as leafy greens to add freshness. You can also swap celery or carrots with similar vegetables like parsnips or fennel for variety.
- → How do I thicken the stew if needed?
Simmer uncovered for a few extra minutes to reduce liquid naturally. Alternatively, mash some beans slightly to create a thicker texture.
- → Can I prepare this stew ahead of time?
Absolutely. Flavors deepen when reheated, making it an excellent make-ahead dish. Store in the refrigerator up to 3 days or freeze for longer storage.
- → What is the best way to serve this stew?
Serve hot with crusty bread to soak up the broth. A sprinkle of fresh parsley and grated Parmesan cheese adds brightness and richness.