Slow Cooker Minestrone with Pesto

Ingredients:

• 2 carrots, finely chopped
• 2 leeks (white and light green parts only), halved lengthwise, sliced ​​and rinsed
• 2 Russet Burbank potatoes, peeled and cut into 2.5cm pieces
• 1 fennel root, top and root trimmed and chopped + chopped herbs for serving
• 2 tbsp. l. olive oil
• 1 can (425 g) canned diced tomatoes
• 1/4 cup grated Parmesan cheese + 1 small Parmesan rind
• 3 tbsp pesto + extra for serving
• 1 can (425 g) kidney beans, rinsed
• 1 cup ditalini pasta
• 4 slices rosemary focaccia

Preparation:

1. Combine carrots, leeks, potatoes, and fennel root with olive oil in a 6-8 quart slow cooker. Add 5 cups water, tomatoes, Parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper.
2. Cover and cook over high heat until vegetables are tender, 7 to 8 hours.
3. Remove the lid and add the beans and ditalini pasta. Cover and continue cooking over high heat until the pasta is al dente, about 15 minutes.
4. Remove the Parmesan rind. Add the remaining 1 tablespoon pesto and season with salt and pepper to taste.
5. Top each serving with a spoonful of pesto, sprinkle with Parmesan cheese and fennel. Serve with focaccia.