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
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
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