Cranberry Bean and Kale Soup

For the Beans:

• 1/2 pound fresh shelled cranberry beans (from about 1 1/2 pounds in the pod) or 1/2 pound dried cranberry beans, soaked overnight in cold water and drained
• 1 medium tomato
• 1 small onion, cut into 8 pieces
• 2 sprigs thyme
• 1 bay leaf
• 1 sprig rosemary
• 1 small carrot, peeled and halved lengthwise
• 4 whole garlic cloves, peeled

For the Soup:

• salt
• 1 pound kale, center stems removed and discarded
• 1 pound cherry tomatoes
• 2 T EVOO
• 1 large onion, finely chopped
• 6 garlic cloves, thinly sliced
• black pepper
• EVOO for drizzling
• 1 1/2 t minced marjoram leaves for garnish
• 1 1/2 t minced parsley leaves for garnish

1. For the beans: rinse beans under cold water. Place in stockpot and cover with 2 1/2 quarts cold water. On large piece of cheesecloth, place whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic, tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until the beans are tender, about 45 minutes.
2. For soup: while beans cook, fill another large pot with 4 quarts water, add 1 T salt, and bring to boil. Set aside bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled,drain well, squeezing out excess water. Chop finely into slender strips and set aside.
3. Return kale cooking water to boil. Set aside bowl of ice water. Prick each cherry tomato with fork, blanch in boiling water for 5 second, then drain and place in ice water until chilled. Peel the tomatoes and set aside. Reserve cooking liquid.
4. In large skillet over medium heat, combine EVOO, onion, garlic and pinch of salt. Saute until onion is tender, about 5 mins. Add cherry tomatoes and saute until tomatoes soften and begin to break up, about 5 mins. Using potato masher, gently crush tomatoes without destroying their shape.
5. Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half beans to pot and mash with potato masher until fairly smooth. Add remaining beans, the contents of the skillet, 1 quart cooking liquid from the beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce the heat and simmer for 10 mins. Skim surface, discarding froth. Season to taste with S & P, and add more cooking liquids, up to 1 quart as desired ;the broth should remain thin.
6. To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of EVOO and sprinkling of marjoram and parsley.