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Ingredients:

Serves 6

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

Directions:

1. Place the beans in a saucepan, and cover with cold water.
   
2. Bring to a boil, then remove from the heat.
   
3. Let stand 1 hour, then drain.
   
4. Place the beans in a large pot with 3 quarts water, prosciutto, onion, celery and carrot.
5. Simmer gently, uncovered, about 1-1/2 hours or until beans are tender.
   
6. Season with salt to taste when the beans are done.
   
7. Remove from the heat, and let cool in the liquid.
   
8. Remove the onion, celery, and carrot and discard.
   
9. Remove the prosciutto, dice and set aside.
   
10. Drain the beans and reserve the liquid.
    
11. In a large pot, heat 3 tablespoons of oil, then add the fennel, onion, garlic and a pinch of salt.
    
12. Cook until vegetables are softened but not colored.
    
13. Add the greens and toss until they wilt evenly; adjust heat to keep vegetables from burning.
    
14. Add the beans, the reserved liquid, tomatoes, potatoes, zucchini, green beans, fennel seed and chiles.
    
15. Simmer gently 30 minutes.
    
16. Stir in the prosciutto and fennel fronds, then season with salt and pepper.
    
17. Remove the chiles to a small bowl and discard the stems.
    
18. Mash with a fork, adding a little broth and potato from the pot to make a thick puree.
    
19. Toss the bread cubes with remaining 3 tablespoons olive oil.
    
20. Season with salt and pepper.
    
21. Divide the bread among warm soup bowls.
    
22. Ladle soup over the bread and drizzle with olive oil. Pass the chile condiment on the side.