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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Ready In:
4hrs 15mins
Ingredients:
13
Serves:
6-8
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ingredients

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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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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I live with my wonderful husband and baby boy in Maryland. I am a licensed practical nurse, but I am currently staying home with my son. I enjoy cooking, hiking, and spending time with family and friends :) <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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