From Better Homes and Gardens Crockery Cookbook
1. In a 3.5- or 4-quart crock pot, combine onion, carrot, celergy, undrained tomatoes, tomato paste, oregano, thyme and pepper. Stir in water and chicken or vegetable broth.
2. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
3. Stir in rice. Cover; let stand 6-7 minutes or until rice is tender. Stir in pesto. Ladle soup into bowls. Sprinkle with grated Parmesan cheese, if desired.
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Serving Size: 1 Serving (1605g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1976 | ||
Calories from Fat: 919 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.1g | 136 % | |
Saturated Fat 61.8g | 309 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 389.8mg | 120 % | |
Sodium 1604.8mg | 55 % | |
Potassium 4574.4mg | 120 % | |
Total Carbohydrate 173g | 51 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 170.5g | ||
Protein 96.3g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1976
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