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Ingredients

3 (14 ounce) cans vegetable broth 2 (14 ounce) cans Italian-style diced tomatoes, undrained 2 (6 ounce) cans tomato paste 3 stalks celery with leaves, chopped 2 onions, chopped 6 cloves garlic, minced 1 cup shredded carrot 1 cup water 1 teaspoon dried oregano ½ teaspoon dried thyme leaves ½ teaspoon ground black pepper 1 cup instant rice 1 (7 ounce) container pesto ⅛ cup shredded Parmesan cheese, or to taste 12 slices crusty bread, or to taste

Nutrition Info

245.2 calories carbohydrate: 32.3 g cholesterol: 6.3 mg fat: 9.7 g fiber: 3.9 g protein: 8.4 g saturatedFat: 2.6 g servingSize: - sodium: 793 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.
Stir rice and pesto into the cooker, cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.

12 servings

I won the soup-off contest at my work with this recipe with pesto. It's very good and quick to put together!