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weight watchers best recipes | Slow Cooker Minestrone PointsPlus 5


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   


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.

Garnish with fresh basil, if desired.

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