Menisha

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