If you're looking to make all the vegetables in your fridge scompare—disappear—toss them into this delicate, slow-cooked Tuscan soup:
To a pot set over high heat, add the borlotti and cannellini beans, whole garlic cloves, half of the sage, and 16 cups of water. When the liquid boils, turn the heat to medium-low and cook until the beans are soft but not disintegrating, about 1½ hours. Remove from the heat.To a small pot set over low heat, add the smashed garlic and oil and cook, turning occasionally, until softened, 5–8 minutes.
Using a slotted spoon, transfer the sage to a cutting board; when cool enough to handle, finely chop it and add it to the pot with the beans.Use a potato masher or food mill to break down the beans . Stir in the tomato paste mixture, season with salt to taste, and turn the heat to high. When the liquid boils, add the kale; when it boils again, add the cabbage, then turn the heat to medium and cook for 10 minutes.
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