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Tomato Pesto Soup
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Ingredients

  • 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

Instructions

  1. Combine all ingredients except for rice, pesto, and cheese in slow-cooker, stir together. Cover and cook on medium 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.
  2. 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.
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https://kitchencraftcookware.com/soups/tomato-pesto-soup/

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