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Crockpot Tomato Pesto Soup

Prep Time: 25 minutes

Cook Time: 9 hours,


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, shredded
  • 3 stalks celery with leaves, chopped
  • 14 oz. can diced tomatoes with seasonings, undrained
  • 6 oz. can tomato paste
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 2 cups water
  • 2 cups vegetable broth or chicken stock
  • 1 cup instant rice
  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese


Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup. 6 servings


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