Slow-Cooker Vegan Cassoulet - Forks Over Knives

Ingredients

• 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
• 2 cups low-sodium vegetable broth
• 1 15-oz. can no-salt-added kidney beans, rinsed and drained
• 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
• 1 15-oz. can no-salt-added red beans, rinsed and drained
• 1 onion, chopped (1 cup)
• 1 cup coarsely chopped carrots
• ½ cup chopped celery
• ½ cup chopped parsnips
• ⅔ cup red wine or low-sodium vegetable broth
• 6 garlic cloves, roughly chopped
• 2 tsp. chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 cups thinly sliced stemmed kale (optional)
• 2 tablespoons balsamic vinegar
• Sea salt and freshly ground black pepper, to taste