Ingredients

The following ingredients have 8 Servings
  • 2 cups fresh chopped tomatoes or canned crushed tomatoes
  • 14 ounces canned garbanzo beans, rinsed and drained
  • 4 medium carrots, peeled and chopped (about 1 cup)
  • 2 medium potatoes, peeled and chopped (about 1-1/2 cups)
  • 2 medium onions chopped (about 1 cup)
  • 2 large celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, chopped
  • 1 large red bell pepper, chopped (about 1 cup)
  • 1 medium zucchini, chopped (about 1-1/2 cups)
  • 6 cups water or vegetable broth
  • Salt and fresh ground black pepper
  • 1/2 cup long-grain white rice
  • 1 cup chopped fresh basil
  • Extra-virgin olive oil, for serving, if desired
  • Fresh grated Parmesan cheese, for serving, if desired

Instruction

  • Ideal Slow Cooker Size: 5- to 6-Quart.
  • Combine the tomatoes, garbanzo beans, carrots, potatoes, onions, celery, garlic, bell pepper, zucchini, water, 1 teaspoon salt and black pepper to taste, stirring well.
  • Cover and cook on LOW for 8 - 9 hours or on HIGH for 4 - 5 hours, or until the vegetables are tender.
  • Stir in the rice. Cover and cook on HIGH, 30 minutes longer, or until the rice is tender and the soup is thick.
  • Stir in the basil and let the soup cool to room temperature.
  • Taste and add more salt and pepper to suit your tastes. Spoon into bowls. Serve with a drizzle of olive oil and sprinkling of Parmesan if desired.