I won the soup-off contest at my work with this recipe with pesto. It's very good and quick to put together!

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Recipe Summary

prep:
15 mins
cook:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.

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  • Stir rice and pesto into the cooker; cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.

Cook's Note:

The soup will continue to thicken once the rice is added. More broth or water can be added if desired to thin out the soup.

Nutrition Facts

245 calories; protein 8.4g; carbohydrates 32.3g; fat 9.7g; cholesterol 6.3mg; sodium 793mg. Full Nutrition
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