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Recipe: Minestra Dell Orto edit

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Created by: Anonymous

Yield: 2 servings

edit Ingredients

⅔	cup dried cannellini beans
2	ounces prosciutto, in one piece
½	medium onion, peeled
1	small rib celery, halved
1	small carrot, peeled and halved
3	tablespoons extra virgin olive oil, divided use, plus more for drizzling
½	bulb fennel, diced
1	cup chopped onion
1 ½	teaspoons minced garlic
2	quarts roughly hand-torn and lightly packed greens, such as chard,
	collards,
	mustard, spinach and cabbage
⅓	cup tomato passato (fresh tomato passed through a food mill) or canned
	crushed tomatoes
1 ½	cups peeled and diced russet potato
1	cup diced zucchini
½	cup diced green beans
½	teaspoon tsp toasted and ground fennel seed, plus ¼ if not using
	fennel fronds
2	small whl jalapeno chilies
	Sea salt
	Freshly ground pepper
½	cup minced fennel fronds, if available
3	cups bread cubes from day-old bread

Step 1	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.
Step 2	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.
Step 3	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.
Step 4	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.
Step 5	Makes 2quarts.