Slow Cooker Pesto, Tomato & Rice Soup |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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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 :) Ingredients:
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 |
Directions:
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.
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