Tomato and Rice Soup with Pesto

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Tomato and Rice Soup with Pesto

From Better Homes & Gardens Crockery Cookbook

 

Basil-flavored pesto can he found on the grocery shelf or in the

refrigerator section next to the fresh pastas.

 

1 cup chopped onion

1 cup shredded carrot

3 stalks celery with leaves, chopped

1 (14 1/2-ounce) can Italian-style stewed tomatoes

1 (6-ounce) can Italian-style tomato paste

1/2 teaspoon dried oregano, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon pepper

2 cups water

2 cups vegetable broth

1 cup quick-cooking rice

1/4 cup pesto

 

Grated Parmesan cheese (optional)

1. In a 3 1/2- or 4-quart crockery cooker combine onion, carrot, celery,

undreamed tomatoes, tomato paste, oregano, thyme, and pepper. Stir in water

and vegetable broth.

 

2 Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting

for 4 to 5 hours.

 

3. Stir in rice. Cover; let stand 6 to 7 minutes or till rice is tender.

Stir in pesto. Ladle soup into bowls. Sprinkle with grated Parmesan cheese,

if desired. Serves 6.

 

Per serving: 229 calories, 7 g protein 33 g carbohydrate, 8g total fat (0 g

saturated), 2 mg 876 mg sodium, 725 mg potassium

 

Happy Cooking!

Jenny M., Moderator

~vegcrockpotcook~