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|
|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 %|
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Calories per serving: 1976
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