• Level: Intermediate
  • Total: 4 hr
  • Prep: 45 min
  • Inactive: 1 hr
  • Cook: 2 hr 15 min
  • Yield: 6 servings
Share This Recipe


1 1/4 cups dried cannellini beans

6 tablespoons extra-virgin olive oil, plus more for drizzling

1 (4-ounce) chunk prosciutto

1 medium onion, peeled and halved

2 carrots, peeled and halved

1 large rib celery, halved crosswise

2 fresh sage leaves

3 quarts water

Gray salt

2 bulbs fennel, diced

2 cups chopped yellow onion

3 cloves garlic, chopped (about 1 tablespoon)

1 teaspoon toasted and ground fennel seed, or more if not using fennel greens

4 quarts lightly packed and roughly hand-torn greens, such as chard, collards, mustard greens, spinach and cabbage

2/3 cup pureed tomatoes

3 russet potatoes, peeled and diced

2 cups diced zucchini

1 cup diced green beans

3 jalapeno peppers

1/2 to 1 cup minced fennel fronds, if available

Freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve soup, passing the jalapeno condiment on the side.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.