Slow-Cooker Vegetable Soup
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.Advertisement
Stir in vinegar and top each serving of soup with 1 teaspoon pesto.
Equipment: 6-quart or larger slow cooker
To make ahead: Prepare through Step 1 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 2 just before serving.
2 vegetable, 1 lean-fat protein, 1 starch