Place the beans in a saucepan
, with cold water to cover. Bring to a boil, remove from the heat. Let stand 1 hour, then drain
In a Dutch oven
over medium heat, add 3 tablespoons of the olive oil. Add prosciutto
, cook, turning occasionally to allow to all sides to caramelize
, about 5 minutes. Add halved onion, carrot, celery and sage to the pot, and add with beans. Add the water and stir well. Simmer
gently, uncovered, until beans are tender, about 1 1/2 hours. Season with salt. Remove from the heat, and let cool in the liquid.
In another large pot, heat remaining 3 tablespoons of the oil over medium heat, then add the fennel, chopped onion, garlic, and a pinch of salt. Cook until vegetables are softened but not colored, about 8 to 10 minutes.
Remove the onion, celery
, and carrot from the bean mixture and discard. Remove the prosciutto, dice
, and set aside. Drain the beans and reserve the liquid.
Add the fennel seeds
to the onions
, fennel and garlic. Add mixed greens and toss until they wilt evenly; adjusting the heat to keep vegetables from burning. Stir in the prosciutto. Add the beans, the reserved liquid, tomatoes
, potatoes, zucchini, green beans
, and jalapenos. Simmer gently until potatoes are tender, about 15 to 20 minutes. Add fennel fronds, if using, and season with salt and pepper.
Remove the jalapenos to a small bowl and discard the stems. Mash
with a fork, adding a little broth
and potato from the pot to make a thick puree.
, passing the jalapeno condiment
on the side.