1 onion, chopped
2 cloves garlic, minced
1 cup shredded carrot
3 stalks celery with leaves, chopped
1 14 ounce can diced tomatoes with seasoning, undrained
1 6 ounce can tomato paste
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups water
2 cups vegetable broth
1 cup instant rice
1/3 cup pesto
1/2 cup Parmesan cheese
Combine all ingredients except for rice, pesto and cheese in crockpot and mix to blend. Cover and cook on low for 8 to 10 hours. Stir in instant rice, then cover and let stand 6 to 8 minutes until rice is tender. Stir in pesto and serve soup with Parmesan cheese. 6 servings.
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