Measure out already cleaned ingredients. the kale, spinach, and swiss chard baby greens can be placed in a bowl.

Place the vegetable broth nearby.

Chop up the onion into small pieces.

Cut the celery sticks (3) longways, then chop them up into pieces and place in a bowl.

Pull the frozen carrots, corn, string bean mix out of the freezer and measure two cups. This will be enough for this recipe. Place the rest back into the freezer for future use.

Rinse one can of cannellini beans with water and place in a bowl.

Measure out the prepared pesto and place it in a small bowl with the salt (affiliate) and pepper (affiliate).

Now, it's time to assemble the soup in the slow cooker (affiliate).

Add onions, then frozen carrots, corn, and string beans, rinsed cannellini beans, chopped celery, canned diced tomatoes, vegetable broth, salt (affiliate), pepper (affiliate), and pesto. Then stir in the kale, spinach, and Swiss chard. Then cover. Cook on low for 6 hours or on high for 3 hours. Stir about halfway through the cooking time. Turn off the slow cooker (affiliate) and let it cool for a bit.

If you want, you can add some Parmesan or Romano cheese on top.