Slow-Cooker Vegetable Soup

Step 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.

Step 2

Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.