Slow Cooker Summer Vegetable Pesto Soup {and a Slow Cooker Giveaway!}

INGREDIENTS

5 cups

scrubbed boiling potatoes (I used Honey Gold), cut into 2" pieces

medium carrots, peeled and sliced

medium onion, chopped

zucchini, cut in half lengthwise and then cut into half moons

2 cups

fresh cut green beans

1 15 ounce can

diced tomatoes

1 tsp

kosher salt

1 tsp

coarse ground black pepper

8 cups

water

1 can

cannelini beans, drained and rinsed

1 cup

fresh cut corn

1 cup

dry pasta (I used ditalini)

1 cup

prepared pesto (you can use this Basil Walnut Pesto or this Kale Pesto)