Crockpot Tomato Pesto Soup



1 onion, chopped
2 cloves garlic, minced
3 carrots, shredded
3 stalks celery with leaves, chopped
14 oz. can diced tomatoes with seasonings, undrained
6 oz. can tomato paste
1/2 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1/4 tsp. pepper
1/2 tsp. salt
2 cups water
2 cups vegetable broth or chicken stock
1 cup instant rice
1/2 cup pesto
1/2 cup grated Parmesan cheese

1. Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup.

Servings: 6

Linda Larsen, About.com