CRANBERRY BEAN AND KALE SOUP

CRANBERRY BEAN AND KALE SOUP image

Yield 4 to 6 servings

Number Of Ingredients 20

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Ingredients

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 fresh thyme
1 bay leaf
1 sprig fresh 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 tablespoons extra virgin olive oil
1 large onion, finely chopped
6 garlic cloves, thinly sliced
Freshly ground black pepper
Extra virgin olive oil, for drizzling
1 1/2 teaspoons minched marjoram leaves for garnish
1 1/2 teaspoons minced parsley leaves for garnish

Steps:

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