Slow Cooker Pesto, Tomato & Rice Soup - cooking recipe

Ingredients

1 cup chopped onion
1 cup finely chopped carrot (original recipe called for shredded)
1 1/2 cups chopped celery
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 (6 ounce) can Italian-style tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3 cups water
1 (14 ounce) can chicken broth (I make mine using bouillon cubes) or (14 ounce) can vegetable broth (I make mine using bouillon cubes)
1 cup quick-cooking rice
1/4 cup pesto sauce
grated parmesan cheese

Preparation

In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.