Slow-Cooker Vegetable Soup
We cook this vegetable soup in the slow-cooker which works well for busy days. You can assemble your dinner in the morning and have it ready 4-6 hours later. You can also cook it on the stovetop and have it ready in less time.
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
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.
Remove parmesan rind, if using.
Stir in vinegar and top each serving of soup with 1 teaspoon pesto.