TOMATO PESTO SOUP

TOMATO PESTO SOUP


1 onion, chopped
2 cloves garlic, minced
1 cup shredded carrots
3 stalks celery with leaves, chopped
1 (14-oz) can diced tomatoes with seasoning, undrained
1 (6-oz) can tomato paste
½ tsp dried oregano leaves
¼ tsp dried thyme
¼ tsp pepper
2 cups water
2 cups vegetable broth
1 cup instant rice
1/3 cup pesto
½ cup Parmesan cheese

Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on LOW for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. Stir in pesto and serve soup with Parmesan cheese.

Yield: 6 servings.