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Ingredients:

Serves 8

1/2-cup extra-virgin olive oil
1 cup diced onion
1 cup diced fennel bulb
2 Tbs. minced garlic
Gray salt
freshly ground pepper
2 tsp. fennel seed
2 oz. prosciutto, finely chopped
1 bay leaf
2 cups cut-up green beans
2 cups diced zucchini
8 cups water
4 cups packed, roughly chopped Napa cabbage
4 cups packed, roughly chopped spinach or chard
2 cups packed, roughly chopped mixed "wild" greens such as kale, escarole, curly endive, dandelion, and bok choy
3 cups diced potatoes

Directions:

1. Heat 1/4-cup of the olive oil in a large soup pot over medium heat until hot.
   
2. Add the onion, fennel, garlic and a pinch of salt.
   
3. Cook slowly until very tender but not colored, about 10 minutes.
   
4. Add the fennel seed and prosciutto.
   
5. Raise the heat to high and bring to a boil.
   
6. Add potatoes, zucchini, spinach, greens and green beans.
   
7. Lower heat to a simmer and cook until the vegetables are tender, about 10 minutes.
   
8. Add the water and bay leaf and bring to a boil.
   
9. Simmer slowly until the greens begin to turn from bright to dark green, about 10 minutes.
   
10. Season with salt and pepper.
    
11. Simmer until the potatoes are tender, about 20 minutes longer.
    
12. Taste for seasoning, as the potatoes will absorb much of the salt flavor.
    
13. Serve the remaining 1/4-cup or so of olive oil at the table for drizzling over individual portions.