Instructions: Cover beans with cold water. Bring to a boil, cover, remove from heat and let stand 1 hour, then drain. Return beans to a large pot with 2 quarts water, prosciutto, onion, celery, and carrot. Simmer gently, uncovered, until beans are tender, about 1 1/2 hours. Cool in broth. Remove prosciutto, onion, celery, and carrot; dice prosciutto and set aside.

In a large pot, heat 1 1/2 tablespoons olive oil. Add diced fennel, onion, garlic, and a pinch of salt. Cook slowly until vegetables are softened but not browned, about 15 minutes. Add greens and toss with tongs until they wilt evenly; adjust heat to keep vegetables from burning. Add beans and their broth, tomato, potatoes, zucchini, green beans, fennel seed and chilies.

Simmer gently for 30 minutes. Stir in prosciutto and fennel fronds, if using, then season with salt and pepper. Transfer chilies to a small bowl and discard stems. Mash with a fork, adding a little broth and potato from pot to make a thick puree.

Preheat oven to 325 degrees. Toss bread cubes with remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Bake bread until crisp and golden, 15 to 20 minutes. Divide bread among 6 warm soup bowls. Ladle soup over bread, then drizzle with olive oil. Pass chili condiment on the side.

Makes 2
quarts.

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