• 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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



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


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.

  • 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

245.2 calories; 8.4 g protein; 32.3 g carbohydrates; 6.3 mg cholesterol; 793 mg sodium. Full Nutrition