Outstanding recipe though I did make a few alterations: substituted shredded green cabbage for the kale since it would melt into the soup; added 2 large parsnips for sweetness; and used Bush's black beans. All of the extra vegetables took longer to cook down and I kept the slow cooker going for around 6 hours on high. Well worth the wait!
I portioned out my 1 1/2 cups added 1 tsp pesto but was I supposed to add 2 tsp of red wine vinegar to the whole pot or just 1 serving? Tastes pretty good with 2 tsp in one serving and I won't mind having it for lunch for a couple of more days.