if you don’t believe in magic, you should buy a slow cooker. there’s really no other word for the transformation a few chopped vegetables in some water or veggie broth undergo while stewing in that splendid appliance over the course of a single late-september day. the aroma that greets your nostrils upon your return from a work-filled day is a whole other miracle. it’s enough to make you think your mom has [finally] visited, surprising you with a home-cooked meal to reward you for paying attention for eight, yes eight, hours of class on a monday. then you remember that no, you yourself actually threw this dish together earlier in the day even though it seems it was much longer ago than that. grab a single bowl & spoon, ladle some of this yumminess into your belly & store the leftovers in three mason jars that happen to translate neatly into single servings to enjoy later in the week. appreciate your solitude & bask in one of the many perks of living alone. don’t live alone? that’s okay. you were probably better at sharing as a child than i was, anyway.
-2 medium onions, chopped
-2 tbsp olive oil
-4 garlic cloves, finely chopped
-1 16 oz can cannellini beans, drained & rinsed
-1 16 oz can garbanzo beans, drained & rinsed
-1 cup peeled, seeded & chopped fresh or canned tomatoes (1 large fresh ripe one from the market worked nicely for me)
-1 32 oz carton (4 cups) veggie broth
-8 oz. tuscan kale (i didn’t weigh but used half a bunch), cut into bite-sized ribbons
-4 fresh sage leaves, chopped, or 2 tsp dried
1. in a medium skillet, warm olive oil over medium heat & cook onions, stirring occasionally until tender & translucent, but not browned (about 10 minutes). stir in garlic & cook for 2 minutes more before transferring to slow cooker.
2. meanwhile, add the beans to the slow cooker & mash them up with a fork, whisk, potato masher, or your own two hands (don’t worry about mashing all of them — anywhere from half them to three-quarters of them can be mashed).
3. add tomatoes, broth, kale, and sage to the slow cooker & stir well.
4. cover & cook on high for 3 hours or on low for 5 hours, or until veggies are tender.