1. Add the diced tomatoes, tomato paste, basil pesto, parmesan rind, chicken or vegetable stock, potatoes, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with Kosher salt, pepper, and Italian seasoning to taste and cook on low heat a total of 6 hours or high 3 hours. After approximately 1 hour of cooking time (on low), add in the carrots and celery.
2. After the full cooking time, add in squash, zucchini, and pasta and cook on high heat for an additional 15 minutes until pasta is tender. Stir in the kale and great northern beans and cook for an additional 5 minutes until heated through. The soup should be quite thick, but if it’s too thick, add more stock.