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 :)
Provided by Megan V
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 128, Fat 0.9, SaturatedFat 0.2, Sodium 562.5, Carbohydrate 26.6, Fiber 3.2, Sugar 8.1, Protein 4.7
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