This is my 2.0 version because I made a post on this soup over the summer. However, this time I tried to make it even better. The process starts the day prior with soaking dried beans. I use organic dried kidney beans, dried Klass’ Beans from Blue Hill at Stone Barnes, and sea island red peas from Anson Mills. The dried beans are soaked overnight in water. After about 24 hours, I begin slow simmering the beans until almost cooked. In a pot, heat grapeseed oil and olive oil. Add the onion, then celery, then carrots, then garlic. Deglaze with a little white wine. Then add in chopped roma tomatoes and a can of fresh whole tomatoes. Pour in fresh vegetable stock and chicken stock. Add water as needed. Sprinkle in some oregano and a cheese rind. Add in beans, and some bean water. Simmer everything until the soup becomes slightly reduced down. Add in collard greens.
The finishing touch on this soup was extra exciting because this was the first time I cooked a quail egg. They are from Wild Lea farm.
The Looseleaf Cookbook 