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
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
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