Place the cooked Italian sausage, crushed tomatoes, pesto, carrots, potatoes, celery, onion, garlic, seasonings and bay leaves into the Crockpot. Add in the vegetable stock and water, stir.
1 lb. Italian Sausage, cooked, 3 large carrots (~1 1/2 cups), small dice, 5 stalks celery (1 1/2 cups), chopped, 1/2 medium yellow onion, chopped, 5 cloves garlic, minced (~ 2 1/2 tsp.), 1 (28 oz.) can crushed tomatoes, 1/4 cup sun dried tomato pesto, store bought (optional), 8 small/medium red potatoes or 3-4 small Russet potatoes, peeled and cubed (~1 1/2 cups), 1 Tbsp. Italian seasoning, 2 bay leaves, 4 cups vegetable broth, 2 cups water, salt and pepper to taste
After those 6-8 hours (or 3-4 hours), add in the kidney beans, great northern beans, zucchini, green beans, and spinach. Cook for another 20 minutes with the lid on.
1 (15 oz.) can kidney beans, drained and rinsed, 1 (15 oz.) can great northern beans, drained and rinsed, 2 1/2 cups frozen baby spinach, 1 zucchini, diced, 1 cup frozen green beans