Ingredients

• 1 tablespoon olive oil
• 1 medium zucchini , diced
• 1 medium onion , minced
• 1 large carrot , chopped
• 1 stalk celery , chopped
• 2 cloves garlic , minced
• salt and ground black pepper to taste
• 6 cups vegetable stock
• 1 , 15.5 ounce
• 1 , 14.5 ounce
• 0.25 pounds fresh green beans , trimmed
• 0.5 cups uncooked ditalini pasta
• 0.25 cups pesto

Instructions

1. 1 Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
2. 2 Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
3. 3 Add ditalini and cook for 1 more hour. Stir in pesto and serve.

Nutrition per serving