Top | Crockpot
Tomato Pesto Soup
(recipe, Carrie Stewart)
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, shredded
- 1 green bell pepper, chopped
- 14 oz. can diced tomatoes, undrained
- 6 oz. can tomato paste
- 1 tsp. dried oregano leaves
- ½ tsp. dried basil leaves
- ¼ tsp. pepper
- ½ tsp. salt
- 2 cups water
- 2 cups vegetable broth or chicken stock
- 1 cup long grain brown rice
- ½ cup pesto
- ½ cup grated Parmesan cheese
Steps
- Combine all ingredients except for pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 7-8 hours. Stir in instant rice, then cover and cook 10-15 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup. 6 servings