Pour the oil in the bottom of a 4-6 quart slow cooker. Add the onion, celery, carrot, and garlic, cover, and cook on High while you assemble the remaining ingredients.
After they’ve been prepped, add the green beans, chickpeas, tomatoes, zucchini, and stock to the slow cooker and season with salt and pepper. Cover and cook on Low for 7 to 8 hours.
If using raw ditalini, about an hour before you’re ready to serve, add it to the slow cooker and cover.
Just before serving, stir in the pesto and already-cooked pasta, if using.
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