1 onion #2 cone
2 cloves garlic, minced
1 cup shredded carrots #1 cone
3 stalks celery with leaves # 2 cone
1 14 oz. can diced tomatoes, undrained (tomatoes seasoned in garlic in the can work well)
1 6 oz. can tomato paste
1/2 tsp. Oregano
1/4 tsp. Thyme
1/8 to 1/4 tsp. crushed red pepper
3 1/2 cups water
2 cups vegetable broth
1 cup instant rice
1/3 cup pesto
1/2 cup Parmesan cheese
Combine all ingredients except for rice, pesto, and cheese in slow-cooker, stir together. Cover and cook on setting 2 for 5-6 hours. Stir in instant rice. Cover and let stand for 6- 8 minutes, until rice is tender. Stir in pesto. Serve with Parmesan cheese. 6 servings
Tip: Add instant rice at the end of cooking time, this is a great trick which works well with almost any slow cooker soup or stew. Try instant brown rice for a bit more nutrition.
