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Ingredients8 h 25 m servings 245
Original recipe yields 12 servings
- 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.
- 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.
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- 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.
Per Serving: 245 calories; 9.7 32.3 8.4 6 793 Full nutrition