Menisha

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.

Serve soup, passing the jalapeno condiment on the side.