From Better Homes and Gardens Crockery Cookbook

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Name: Tomato and Rice Soup with Pesto
Prep time: 20 min
Total time: 8 h
Yield: 6
Cuisine: not set
Ingredients: 1 cup onion chopped; 1 cup carrot shredded; 3 stalks celery with leaves chopped; 1 14.5-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; 2 cups water; 2 cups chicken or vegetable broth; ****************; 1 cup quick-cooking rice; 1/4 cup pesto; Parmesan cheese grated (optional)

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INGREDIENTS

1 cup onion ; chopped
1 cup carrot ; shredded
3 stalks celery with leaves ; chopped
1 14.5-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
2 cups water
2 cups chicken or vegetable broth
****************
1 cup quick-cooking rice
1/4 cup pesto
Parmesan cheese ; grated (optional)

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (1605g)
Recipe Makes: 6 Servings

Calories: 1976
Calories from Fat: 919 (47%)

Amt Per Serving		% DV

	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.

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Calories per serving: 1976

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