Adapted from Yoga Journal to be oil-free and sized up for bulk cooking. 

Ingredients
2 lb dried cannellini beans + water for soaking
10 cups water
4 bunches of kale, spines removed, coarsely chopped
4 garlic cloves, minced
2 tsp dried sage
3 Tbsp vegetable base (Better Than Bouillon is a very good brand)
Ground black pepper to taste

Preparation

1. Soak beans overnight and discard the soaking liquid.
2. Wilt the kale in a large pot using a little water and the pot lid.
3. Put beans, wilted kale, and everything else in the slow cooker and cook on high for 4 hours.