Slow Cooker Pesto Minestrone
Ingredients
- 2 carrots, chopped
- 2 leeks (white and light green parts), halved lengthwise, sliced and rinsed
- 2 russet potatoes, peeled and cut into 1-inch chunks
- 1 bulb fennel, trimmed, cored and chopped, plus chopped fronds for topping
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can petite diced tomatoes
- 1/4 cup grated parmesan cheese, plus 1 small parmesan rind
- 3 tablespoons pesto, plus more for topping
- Kosher salt and freshly ground pepper
- 1 15-ounce can kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 4 slices rosemary focaccia bread
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