Slow-Cooker Vegan Cassoulet

In a 5- to 6-qt. slow cooker combine the first 13 ingredients (through rosemary). 2. Cover and cook on low 8 to 9 hours (or high 4 to 4½ hours). Stir in kale (if using) the last 30 minutes of cooking. Before serving, stir in vinegar and season with salt and pepper. Sprinkle with additional fresh thyme or rosemary.