Pesto, Tomato, & Rice Soup

Because I have been working late several days I decided to start using my Biggest Book of Slow Cooker Recipes and have dinner ready when we get home. We had the homemade pesto in the fridge.

Pesto, Tomato, & Rice Soup

• 1 cup chopped onion
• 1 cup shredded carrots
• 3 stalks celery with leaves, chopped
• 1 14 oz can Italian stewed tomatoes
• 1 6 oz can tomato paste
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp pepper
• 3 cups water
• 1 14 oz can chicken broth
• 1 cup quick cooking rice
• 1/4 cup pesto
• Grated Parmesan cheese

In a 3 1/2 to 4 quart slow cooker combine onion, carrot, celery, undrained tomatoes, paste, oregano, thyme, and pepper. Stir in water and broth. Cover, cook on low for 8 to 10 hours or high for 4 to 5 hours. Turn off cooker. Stir in rice and pesto. Cover and let stand 7 to 10 minutes or until rice is tender. Ladle into soup bowls and sprinkle with cheese.

Audrey's Tasks:

1. Add ingredients to pot
2. Add rice
3. Stir in pesto

Mom's Tasks:

1. Gather ingredients
2. Chop vegetables

This was one of the best soups we have had in a long time. Everyone loved it, even Audrey. The small amount of leftovers were served to Audrey's great-grandparents and they enjoyed it as well. If you have access to fresh basil I recommend making some pesto and using it in this recipe. It would freeze well to bring a summer taste to a cold winter night.

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