Slow-Cooker Vegetable Soup

Ingredients

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 12 ounces fresh green beans, cut into 1/2-inch pieces
• 4 cups chopped kale
• 2 medium zucchini, chopped
• 4 Roma tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed
• 4 cups low-sodium chicken broth or low-sodium vegetable broth
• 1 Parmesan rind (optional)
• 2 teaspoons salt
• ½ teaspoon ground pepper
• 2 teaspoons red-wine vinegar
• 8 teaspoons prepared pesto

Directions

1. Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
2. Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.