Slow Cooker Pesto, Tomato & Rice Soup
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
Nutrition- 1cup chopped onion
- 1
- 1 1⁄2cups chopped celery
- 1(14 1/2 ounce) can Italian-style stewed tomatoes
- 1(6 ounce) can Italian-style tomato paste
- 1⁄2teaspoon dried oregano
- 1⁄4teaspoon dried thyme
- 1⁄4teaspoon pepper
- 3cups 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
- 1⁄4cup pesto sauce
- grated parmesan cheese
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DIRECTIONS
- 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.
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