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
- In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
- Stir in water and broth.
- Cover; cook on high setting for 4 hours.
- Turn off cooker.
- Stir in rice and pesto.
- Cover; let stand for 7 to 10 minutes or until rice is tender.
- 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)