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1
Place the beans in a saucepan, with cold water to cover.
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2
Bring to a boil, remove from the heat.
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3
Let stand 1 hour, then drain.
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4
In a Dutch oven over medium heat, add 3 tablespoons of the olive oil.
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5
Add prosciutto, cook, turning occasionally to allow to all sides to caramelize, about 5 minutes.
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6
Add halved onion, carrot, celery and sage to the pot, and add with beans.
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7
Add the water and stir well.
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8
Simmer gently, uncovered, until beans are tender, about 1 1/2 hours.
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9
Season with salt.
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10
Remove from the heat, and let cool in the liquid.
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11
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.
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12
Cook until vegetables are softened but not colored, about 8 to 10 minutes.
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13
Remove the onion, celery, and carrot from the bean mixture and discard.
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14
Remove the prosciutto, dice, and set aside.
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15
Drain the beans and reserve the liquid.
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16
Add the fennel seeds to the onions, fennel and garlic.
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17
Add mixed greens and toss until they wilt evenly; adjusting the heat to keep vegetables from burning.
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18
Stir in the prosciutto.
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19
Add the beans, the reserved liquid, tomatoes, potatoes, zucchini, green beans, and jalapenos.
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20
Simmer gently until potatoes are tender, about 15 to 20 minutes.
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21
Add fennel fronds, if using, and season with salt and pepper.
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22
Remove the jalapenos to a small bowl and discard the stems.
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23
Mash with a fork, adding a little broth and potato from the pot to make a thick puree.
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24
Serve soup, passing the jalapeno condiment on the side.
