Slow-Cooker Vegan Cassoulet

Ingredients (for 4 servings)

• 2 can — fire-roasted diced tomatoes
• 2 cup — vegetable broth
• 1 can — kidney beans
• 1 can — cannellini beans
• 1 can — red beans
• 1 whole — onion
• 1 cup — carrots
• 0.5 cup — celery
• 0.5 cup — parsnips
• 0.67 cup — red wine or low-sodium vegetable broth
• 6 whole — garlic cloves
• 2 tsp — chopped fresh thyme
• 1 tsp — rosemary
• 2 cup — kale
• 2 tbsp — balsamic vinegar
• 0 — Sea salt and freshly ground black pepper