Italian stew with tender ham, creamy beans, and vegetables in a savory broth, perfect for chilly days.
# What You'll Need:
→ Meats
01 - 14 ounces cooked ham, diced
→ Beans
02 - 2 cans (14 ounces 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 ounces canned diced tomatoes
08 - 2 tablespoons tomato paste
09 - 2 handfuls fresh spinach or kale, chopped (optional)
→ Liquids and Seasonings
10 - 4.25 cups low-sodium chicken or vegetable broth
11 - 1 bay leaf
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 0.5 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)
# Steps to Follow:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions, carrots, and celery, then sauté for 8 minutes until softened and fragrant.
02 - Stir in the minced garlic, tomato paste, oregano, and thyme. Cook for 1 minute, stirring constantly until the mixture becomes fragrant and the tomato paste darkens slightly.
03 - Add the diced ham to the pot and cook for 2 to 3 minutes, stirring occasionally to distribute the ham evenly throughout the base.
04 - Pour in the canned tomatoes with their juices and the broth. Add the bay leaf and bring the mixture to a rolling boil over medium-high heat.
05 - Reduce heat to low. Add the cannellini beans and simmer partially covered for 50 minutes, stirring occasionally to ensure even cooking and flavor integration.
06 - If using spinach or kale, add the chopped greens in the final 5 minutes of cooking. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
07 - Remove the bay leaf from the pot. Ladle the stew into individual bowls and garnish with fresh chopped parsley and grated Parmesan cheese if desired.
