Post by mandie68 on Aug 4, 2006 11:58:58 GMT -5
1 cup chopped onions (2 medium)
1 cup shredded carrots (2 medium)
3 stalks celery, chopped (1 1/2 cups)
1 14 1/2 oz can Italian-style stewed tomatoes
1 6 oz can Italian-style tomato paste
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
3 cups water
1 14 oz can chicken broth
1 cup quick-cooking rice
1/4 cup pesto
grated Parmesan cheese (optional)
1. In a 3 1/2 to 4-quart slow cooker (crockpot) combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper. Stir in water and broth.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Turn off cooker. Stir in rice and pesto. Cover; let stnd 7 to 10 minutes or until rice is tender. Ladle soup into bowls. If desired, sprinkle with grated Parmesan cheese.
Makes: 6 to 8 servings
1 cup shredded carrots (2 medium)
3 stalks celery, chopped (1 1/2 cups)
1 14 1/2 oz can Italian-style stewed tomatoes
1 6 oz can Italian-style tomato paste
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
3 cups water
1 14 oz can chicken broth
1 cup quick-cooking rice
1/4 cup pesto
grated Parmesan cheese (optional)
1. In a 3 1/2 to 4-quart slow cooker (crockpot) combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper. Stir in water and broth.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Turn off cooker. Stir in rice and pesto. Cover; let stnd 7 to 10 minutes or until rice is tender. Ladle soup into bowls. If desired, sprinkle with grated Parmesan cheese.
Makes: 6 to 8 servings