Slow-Cooker Vegetable Soup

Slow-Cooker Vegetable Soup

from eatingwell.com

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
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • 2 teaspoons red-wine vinegar
  • 8 teaspoons prepared pesto

Directions

  1. 1

    Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, salt and pepper in a 6-quart or larger slow cooker. Cook on High for 4 hours or Low for 6 hours.

  2. 2

    Stir in vinegar and top each serving of soup with 1 teaspoon pesto.