Slow Cooker Pesto, Tomato & Rice Soup

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 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 1 (14 ounce) can vegetable broth (i make mine using bouillon cubes)
• 1 cup quick-cooking rice
• 1/4 cup pesto sauce
• grated parmesan cheese

Recipe

• 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.