Slow Cooker Pesto, Tomato & Rice Soup

  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)

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