Slow-Cooker Pasta e Fagioli Soup

Ingredients

• One 28-ounce can crushed tomatoes
• 1 sweet onion, diced
• 1½ cups dried white beans, soaked in cool water overnight and drained
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 4 garlic cloves, minced
• 1 Parmesan rind
• ½ cup dry white wine
• 4 cups low-sodium chicken or vegetable broth
• Large pinch crushed red pepper flakes
• 1 bay leaf
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Kosher salt and freshly ground black pepper
• 1¼ cup short pasta (such as ditalini)
• 1 bunch lacinato kale, roughly torn
• ⅓ cup chopped fresh parsley
• Parmesan cheese, for serving