Slow Cooker Minestrone

Weight Watchers Recipe


4PointsPlus Value
Prep time: 20 min
Cook time: 360 min
Other time: 0 min
Serves: 8
This soup freezes well so why not make a double batch? Just cook in a 6-quart or larger slow cooker and increase the cooking time by an hour or so.
Ingredients
4 cup(s) canned chicken broth  
      14 1/2 oz canned diced tomatoes, with basil, garlic and oregano  
      1 pound(s) uncooked Yukon gold potato(es), peeled, diced  
      1 medium uncooked zucchini, quartered lengthwise, sliced 3/4-in thick  
      19 oz canned cannellini beans, rinsed and drained  
      1 1/2 cup(s) uncooked string beans, cut in 1-in lengths  
      1 medium uncooked leek(s), chopped (light green and white part only)  
      1 large uncooked carrot(s), diced  
      1 rib(s) (medium) uncooked celery, diced  
1/4 tsp black pepper, freshly ground (or more to taste)  
2 Tbsp olive oil, extra-virgin  
1/2 tsp table salt, or to taste  
3 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested  
Instructions
Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery and pepper in a 4-quart or larger slow cooker. Cover and cook on LOW setting until vegetables are tender, about 6 hours. Stir in oil and salt; sprinkle with cheese just before serving. Yields about 1 1/2 cups per serving.
Notes
Garnish with fresh basil, if desired.