Thursday, September 30, 2010

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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