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Slow Cooker Pesto, Tomato & Rice Soup

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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 :)”
READY IN:
4hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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