This vegetable soup fills you up, keeps you satisfied and is an easy way to eat more vegetables.

Ingredients

  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 12 ounces fresh green beans, cut into ½-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 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 12 ounces green beans, 4 cups kale, 2 chopped zucchini, 4 chopped tomatoes, 2 minced garlic cloves, 15 ounces white beans, 4 cups broth, 1 Parmesan rind (if using), 2 teaspoons salt and ½ teaspoon 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 2 teaspoons vinegar and top each serving of soup with 1 teaspoon pesto.