Chicken Minestrone With Pesto

• 1 (28 ounce) can diced tomatoes with juice, undrained
• 4 cups chicken broth
• 1 lb boneless skinless chicken thighs, cut in 1-in . chunks
• 1 medium baking potato, peeled and diced
• 1/2 cup chopped onion
• 1/2 cup carrot
• 1/2 cup celery
• 1/4 teaspoon pepper
• 1 (16 ounce) can white kidney beans, rinsed (cannellini)
• 1 medium zucchini, diced
• 1 cup frozen cut green beans, thawed
• 3 cups refrigerated prepared basil pesto

1. Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
3. Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
4. Spoon into bowls; top servings with pesto.

tomatoes, chicken broth, chicken thighs, baking potato, onion, carrot, celery, pepper, white kidney beans, zucchini, green beans, basil pesto

Taken from www.food.com/recipe/chicken-minestrone-with-pesto-372529 (may not work)