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 C. water

2 C. vegetable broth or chicken stock

1 C. instant rice

1/2 C. pesto

1/2 C. grated Parmesan cheese

 

Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crock pot 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.

 

Yield: 6 servings

Calories:

Fat:

Fiber: