Slow Cooker Tuscan Ham and White Bean Stew

Why You’ll Love This Recipe

• Classic Tuscan comfort: silky cannellini beans, fragrant rosemary, and savory ham hock in a tomato-kissed broth.
• Slow cooker ease: set it and forget it, then finish with bright lemon and kale for fresh balance.
• Everyday ingredients, restaurant results: a Parmesan rind quietly melts in, adding deep umami.
• Perfect over crusty bread for a hearty, satisfying meal that feeds a crowd.

Grocery List

• Produce: Yellow onion, carrots, garlic, fresh rosemary, Tuscan kale, lemon
• Dairy: Parmesan rind (plus optional Parmesan for serving)
• Pantry: Smoked ham hock, cannellini beans (dried or canned), canned diced or crushed tomatoes, low-sodium chicken broth, extra-virgin olive oil, bay leaves, red pepper flakes, kosher salt, black pepper, crusty country bread

Full Ingredients

For the Stew

• 1 meaty smoked ham hock (1.5–2 lb)
• EITHER 1 lb dried cannellini beans (about 2 cups), soaked 8–12 hours and drained
• OR 3 cans (15 oz each) cannellini beans, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, small dice (about 2 cups)
• 2 medium carrots, small dice (about 1.5 cups)
• 6 garlic cloves, thinly sliced
• 1 (14.5 oz) can diced or crushed tomatoes (unsalted)
• 6 cups low-sodium chicken broth (plus up to 1 cup hot water if needed to fully cover)
• 1 Parmesan rind (2–3 inches; about 1 oz)
• 2 sprigs fresh rosemary (or 1 tsp dried, crushed)
• 2 bay leaves
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1/2 tsp freshly ground black pepper, plus more to taste
• Kosher salt to taste (start with 1/2 tsp; ham and rind add saltiness)

To Finish and Serve

• 1 small bunch Tuscan kale (6–8 oz), ribs removed, thinly shredded (about 4 packed cups)
• 1 lemon (finely grated zest + 2 tbsp juice)
• 2 tbsp extra-virgin olive oil, for finishing
• 6 thick slices crusty country bread (1–1.5 oz each), toasted
• Optional: 1/2 cup finely grated Parmesan for serving

Step-by-Step Instructions

Step 1: Soak beans and prep produce

If using dried cannellini, place in a large bowl, cover with cool water by 2 inches, and soak 8–12 hours. Drain and rinse. Dice the onion and carrots, slice the garlic, strip rosemary leaves if desired (leaving whole sprigs is fine), and remove kale ribs before shredding. Zest and juice the lemon; set aside.

Step 2: Sauté the aromatics

Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and carrots with a pinch of salt and cook, stirring, until softened and lightly golden, 6–8 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Deglaze the pan with 1/2 cup of the broth, scraping up any browned bits, then transfer the contents to the slow cooker.

Step 3: Load the slow cooker

Add the ham hock, beans (soaked & drained if dried; drained & rinsed if canned), rosemary, bay leaves, and Parmesan rind to the slow cooker. Pour in the remaining broth to cover. If using dried beans, do not add the tomatoes yet. If using canned beans, you can add the tomatoes now for convenience.

Step 4: Slow cook until tender

Cover and cook on Low for 8 hours (about 190°F) or on High for 4 hours (about 300°F), until the beans are creamy and the ham is fall-apart tender. If using dried beans, begin checking for doneness at 7 hours on Low (or 3.5 hours on High).

Step 5: Add tomatoes and kale

If you held the tomatoes (because you used dried beans), stir them in once the beans are tender. Add the shredded kale. Increase to High if needed and cook 20–30 minutes, until the kale is just tender and bright green.

Step 6: Shred the ham and brighten

Transfer the ham hock to a board. Remove and discard skin, fat, and bone; shred the meat. Return meat to the slow cooker. Stir in lemon zest and 2 tbsp lemon juice, 1/2 tsp black pepper, and 2 tbsp olive oil. Taste and season with kosher salt as needed. For a thicker stew, lightly mash 1 cup of beans against the side of the cooker and stir back in.

Step 7: Toast bread and serve

Toast bread slices on a sheet pan at 400°F for 8–10 minutes, or grill in a hot skillet until crisp. Lay a slice in each warm bowl. Ladle the stew over the bread, making sure each serving gets beans, ham, and kale. Finish with a drizzle of olive oil and, if you like, a sprinkle of Parmesan. Serve hot with lemon wedges.

Pro Tips

• Using dried beans? Hold acidic ingredients (tomatoes) until beans are tender; acid can slow softening.
• Save Parmesan rinds in the freezer; they add luxurious body and umami to slow cooker soups and stews.
• Ham hocks vary in saltiness; salt only at the end after tasting the broth.
• For extra body, mash some beans in the pot or simmer uncovered on High for 10–15 minutes to reduce.
• No smoked hock? Use a fresh hock and add 1 tsp smoked paprika to mimic the smoky flavor.

Variations

• Spicy Calabrian: Stir in 1–2 tsp Calabrian chile paste with the tomatoes for a slow, fruity heat.
• Pancetta Boost: Render 4 oz diced pancetta until crisp; use the fat to sauté the aromatics, then add the pancetta to the slow cooker.
• Vegetarian Twist: Omit ham hock; add 1 oz dried porcini (rinsed and chopped) and 1 tsp smoked paprika. Use vegetable broth. Note Parmesan is not vegetarian; use a vegetarian hard cheese rind or omit.

Storage & Make-Ahead

Refrigerate cooled stew in airtight containers for up to 4 days; it gets even better as flavors meld. Freeze up to 3 months (freeze without the bread; add fresh kale after reheating if you prefer a brighter color). Reheat gently on the stovetop or in the slow cooker on Low until hot. If the stew thickens in the fridge, thin with a splash of broth or water. Toast bread just before serving for best texture.

Nutrition (per serving)

Approximate, including 1 slice of bread: 540 calories; 18 g fat; 63 g carbohydrates; 14 g fiber; 28 g protein; 780–950 mg sodium (varies by ham and broth). Without bread: about 400 calories.