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1
Soak the beans overnight in cold water to cover, or do a quick soak: place the beans in a large pot with cold water to cover, bring to a vigorous boil, turn off the heat, cover, and let sit for 1 hour. Drain and rinse the soaked beans, and set aside.
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2
In a stockpot, heat olive oil over medium-high heat. Add carrot, leek, red chili flakes and a pinch of salt, and saute until the carrots are soft and the leeks are translucent, 5-8 minutes. Add garlic and saute an additional minute or two. Add tomatoes and wine and simmer for 5-10 minutes, until the wine has reduced and the liquid in the pan has thickened. Add soaked beans, stock, thyme, bay leaf, allspice and Parmesan rind (if using). Bring to a boil, cover, reduce heat to medium-low, and simmer for 1 hour, stirring occasionally and skimming off any cloudy white foam that comes to the top.
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3
Add the kale or collards to the soup. Simmer 1 more hour, or until the beans are fully cooked and the soup has coalesced.
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4
While the soup simmers, make the croutons. Preheat oven to 400u00b0 F, place an oven rack in the middle of the oven, and line a baking sheet with foil. Toss cornbread cubes with olive oil, salt and pepper, and spread them on the baking sheet in an even layer. Bake for 8-10 minutes, or until the cornbread cubes are browned on one side. Turn the cubes over and bake for another 8-10 minutes, or until the croutons are browned and crisp on all sides-they'll be soft and pillowy inside at first, and turn crunchy as they cool.
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5
Once the soup is done, remove and discard bay leaf, allspice berries, and Parmesan rind (if using). Ladle soup into bowls, and top each bowl with a handful of croutons and a drizzle of olive oil.
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6
Leftover soup will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 4 months. The croutons will keep in an airtight container at room temperature for up to a week.
