Slow Cooker Pesto, Tomato & Rice Soup

• 1 cup chopped onion
• 1 cup finely chopped carrot (original recipe called for shredded)
• 1 1/2 cups chopped celery
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 1 (6 ounce) can Italian-style tomato paste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 cups water
• 1 (14 ounce) can chicken broth (I make mine using bouillon cubes) or (14 ounce) can vegetable broth (I make mine using bouillon cubes)
• 1 cup quick-cooking rice
• 1/4 cup pesto sauce
• grated parmesan cheese

1. In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
2. Stir in water and broth.
3. Cover; cook on high setting for 4 hours.
4. Turn off cooker.
5. Stir in rice and pesto.
6. Cover; let stand for 7 to 10 minutes or until rice is tender.
7. Ladle soup into bowls and garnish with grated Parmesan cheese.

onion, carrot, celery, italianstyle stewed, italianstyle, oregano, thyme, pepper, water, chicken broth, rice, pesto sauce, parmesan cheese

Taken from www.food.com/recipe/slow-cooker-pesto-tomato-rice-soup-331423 (may not work)