Red Kidney Bean and Kale Soup with Cornbread Croutons

Ingredients

• For the soup:
• 1 pound dried red kidney beans
• 2 tablespoons olive oil, plus more for drizzling
• 1 medium carrot, diced
• 1 medium leek, halved, washed, and sliced
• 1/4 teaspoon crushed red chili flakes, or to taste
• 3-4 garlic cloves, minced
• 1 14 oz can diced tomatoes
• 1 cup dry red wine
• 2 quarts beef, lamb, or goat stock
• 2 teaspoons dried thyme
• 1 bay leaf
• 8-10 whole allspice berries
• 1 Parmesan rind (optional)
• 1 bunch kale, stemmed and chopped
• For the croutons:
• 2 cups cubed stale cornbread
• 1-2 tablespoons olive oil, as needed
• Salt and pepper to taste

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