Slow Cooker Vegetarian Minestrone

Ingredients:

• 200g dry cannellini beans (about 1 cup)
• 3 medium carrots, cut into 1cm pieces.
• 3 cloves garlic, thinly sliced
• 2 bay leaves
• 2 large stalks celery, cut into 1cm pieces.
• 1 medium sweet potato (about 280g), peeled and cut into 1cm pieces.
• 1 medium onion, chopped
• 1/4 tsp red pepper flakes
• Parmesan rind (optional)
• 1 can (800 g) of canned crushed tomatoes
• 1 can (800 g) of canned chopped tomatoes
• 3 tablespoons tomato paste
• 2 cups thinly sliced ​​kale
• Freshly grated Parmesan, for serving
• Toasted baguette slices, for serving
• Cooked ditalini pasta, for serving (optional)
• Special equipment: 6 liter slow cooker.

Preparation:

1. In a 6-quart slow cooker, combine the beans, carrots, garlic, bay leaf, celery, sweet potato, onion, red pepper flakes, Parmesan rind, if using, 1 teaspoon salt, and a few grinds of black pepper. Add the pureed tomatoes, chopped tomatoes, tomato paste, and 4 cups of water.
2. Cover and cook until beans are tender, 6 hours on high or 8 hours on low.
3. Add the kale, cover, and simmer over low heat until wilted, about 10 minutes. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve with toasted baguette. If you plan to add pasta, cook it and spoon 1/2 cup of it into each bowl, then pour the soup over it. Store the pasta and soup in separate containers.