Slow-Cooker Vegan Cassoulet

Ingredients (for 10 servings)

• 2 can — fire-roasted tomatoes
• 2 cup — vegetable broth
• 15 oz — kidney beans
• 15 oz — cannellini beans
• 15 oz — red beans
• 1 whole — Onions
• 1 cup — carrot
• ½ cup — Celery
• ½ cup — Parsnips
• ⅔ cup — red wine or vegetable broth
• 6 clove — Garlic
• 2 tsp — Thyme
• 1 tsp — Rosemary
• 2 cup — Kale
• 2 tbsp — balsamic vinegar
• 1 whole — sea salt