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Ingredients

• 1 1/4 cups dried cannellini beans
• 2 1/2 cups water
• 4 ounces prosciutto, cut into 3 pieces
• 1 medium onion, peeled and halved
• 1 large stalk celery, halved
• 1 carrot, peeled and cut into 2 pieces
• 2 cups chopped onion
• 2 bulbs fennel, medium or small dice (about 2 cups)
• 1 tablespoons chopped garlic
• 2 tablespoons extra-virgin olive oil
• 16 lightly packed cups of roughly hand-torn greens (blanched first if truly overgrown ? a minimum of 3 types of greens, such as chard, collards, spinach, mustard, Brussels sprouts, cabbage), hand-torn so they don't all look even
• Up to 1 cup minced fennel greens
• 1 teaspoon toasted fennel seed (optional depending on how many fennel greens you used. Add more if you don't have much fresh greens)
• 3 whole jalapenos
• 3 baking potatoes, like russets, peeled and cut into 1/2-inch dice (about 2 cups)
• 2 cups 1/2-inch diced zucchini
• 1 cup 1/2-inch diced green beans, blue lakes or ky wonders
• 1/2 cup chopped fennel greens

To serve:

• 6 cups 1/2-inch diced day-old bread, crusts removed if desired (If not old enough, dry out in oven at 350 degrees F.)
• 3 tablespoons new-press olive oil
• Salt and cracked black pepper

Description

Food Network Invites You To Try This Menisha Recipe.

Food Network