Slow-Cooker Vegetarian Minestrone

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8 ounces dried cannellini beans (about 1 cup)

3 medium carrots, sliced 1/2 inch thick

3 cloves garlic, thinly sliced

2 bay leaves

2 large stalks celery, sliced into 1/2-inch pieces

1 medium sweet potato (about 10 ounces), peeled and cut into 1/2-inch pieces

1 medium yellow onion, chopped

1/4 teaspoon crushed red pepper flakes

Parmesan rind, optional, for simmering

Kosher salt and freshly ground black pepper

One 28-ounce can crushed tomatoes

One 28-ounce can diced tomatoes

3 tablespoons tomato paste

2 cups thinly sliced curly kale

Freshly grated Parmesan, for serving

Sliced toasted baguette, for serving

Cooked ditalini pasta, for serving, optional