Slow Cooker Green Minestrone with Fennel Parmesan

Ingredients

• 8 cups unsalted vegetable broth
• 1 ½ teaspoons salt
• 1 (2 inch) piece Parmesan rind, plus shaved Parmesan for serving
• 1 small bulb fennel
• ½ medium head Savoy or napa cabbage (about 1 pound), cored and thinly sliced
• 2 medium zucchini, halved and cut into 1-inch pieces
• 1 cup frozen shelled edamame
• 1 (15 ounce) can white beans, rinsed
• 3 tablespoons pesto
• Ground black pepper to taste
• 6 teaspoons extra-virgin olive oil

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