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September 26 Pesto, Tomato, & Rice Soup
Because I have been working late several days I decided to start using my Biggest Book of Slow Cooker Recipes
 and have dinner ready when we get home. We had the homemade pesto in the fridge.Pesto, Tomato, & Rice Soup 1 cup chopped onion 1 cup shredded carrots 3 stalks celery with leaves, chopped 1 14 oz can Italian stewed tomatoes 1 6 oz can tomato paste 1/2 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp pepper 3 cups water 1 14 oz can chicken broth 1 cup quick cooking rice 1/4 cup pesto Grated Parmesan cheese In a 3 1/2 to 4 quart slow cooker combine onion, carrot, celery, undrained tomatoes, paste, oregano, thyme, and pepper. Stir in water and broth. Cover, cook on low for 8 to 10 hours or high for 4 to 5 hours. Turn off cooker. Stir in rice and pesto. Cover and let stand 7 to 10 minutes or until rice is tender. Ladle into soup bowls and sprinkle with cheese. Audrey's Tasks: Add ingredients to pot Add rice Stir in pesto Mom's Tasks: Gather ingredients Chop vegetables This was one of the best soups we have had in a long time. Everyone loved it, even Audrey. The small amount of leftovers were served to Audrey's great-grandparents and they enjoyed it as well. If you have access to fresh basil I recommend making some pesto and using it in this recipe. It would freeze well to bring a summer taste to a cold winter night.  
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