Total:
3 hr 30 min
Active:
45 min
Yield:
about 4 quarts
Level:
None

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

Directions

Place the beans and the water in a saucepot. Bring the beans to boil, turn off, cool, drain, and discard water. Put the beans back into a pot with 12 cups of water. Add the prosciutto, onion, celery, and carrot to the beans. Bring the pot to a boil, reduce to a simmer, and cook until beans are tender. Cook uncovered as slowly as possible, about 1 1/2 hours. Add salt, to taste (about 2 teaspoons), after about 30 minutes or roughly 3/4 of the way through cooking), when the beans are beginning to tenderize. Remove the whole vegetables.

Saute the onion, fennel, and garlic in olive oil in large pot. Add a pinch of salt to pull moisture out. Cook until just softened slightly, but with absolutely no color, about 8 minutes.

Add all the greens, reduce heat to low so the vegetables underneath don't burn (the greens throw their water as they begin to steam). Turn them over as they wilt, so they cook evenly. After 3 to 4 minutes, add all the reserved broth and the beans.

Add the fennel seeds, jalapeno, potatoes, zucchini, and green beans. Simmer for 30 minutes. Skim as needed, if there's foam.

Add additional fennel greens. Bring back to simmer. Add several grinds of pepper.

Pull the chiles out. Remove the stems and mash chiles with a fork with some of the potatoes. Add a little bit of the broth, just enough to make a loose paste.

In each bowl, add 1-cup bread cubes, then ladle over 12 ounces of soup. Drizzle with olive oil and pass around the chile-potato condiment.

Can be frozen.

IDEAS YOU'LL LOVE

Menisha

Recipe courtesy of Michael Chiarello

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here