Ingredients

1-1/4 cups dried cannellini beans
4 oz. prosciutto, in three pieces
1 medium onion, peeled and halved
1 large rib celery, in two pieces
1 carrot, peeled and halved
Gray salt
6 Tbs.extra virgin olive oil, plus more for drizzling
2 bulbs fennel, diced
2 cups chopped onion
1 Tbs.minced garlic
4 quarts lightly packed and roughly hand-torn greens, such as chard, collards, mustard, spinach and cabbage
2/3-cup fresh pureed tomatoes
3 russet potatoes, peeled and diced
2 cups diced zucchini
1 cup diced green beans
1 tsp. toasted and ground fennel seed, or more if not using fennel greens
3 whole jalapeno chiles
1/2-1 cup minced fennel fronds, if available
freshly ground black pepper
6 cups bread cubes from day-old bread, baked in a 300 degree F oven until dry

Description

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