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    You are in: Home / Recipes / Slow Cooker Pesto, Tomato & Rice Soup Recipe
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    Slow Cooker Pesto, Tomato & Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Megan V's Note:

    This is a fabulous and super-easy crock pot recipe from Better Homes and Gardens Slow Cooker Cookbook that I made a few small changes to. It is a delicious and nutritious dinner that is just as yummy leftover as it was the day was prepared. Make sure you garnish with grated Parmesan cheese :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on November 10, 2008

      45

      My mom and my sister really enjoyed this - specifically the combination of vegetables. I felt it was a little "oregano-y" so next time I'll cut back on that. It was very easy to make and I loved the pesto flavor. Thank you for posting. Reviewed for My-3-Chefs - November '08.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Slow Cooker Pesto, Tomato & Rice Soup

    Serving Size: 1 (288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 127.9
     
    Calories from Fat 8
    32%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 562.4 mg
    23%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 8.0 g
    32%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    pesto sauce

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