Quick Tomato Rice Soup

1.In a large pot, heat the olive oil over medium heat. Add the sliced onion, minced garlic, celery, carrot, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

2.Add the quartered tomatoes to the pot and stir well. Cook for another 5 minutes, allowing the tomatoes to break down and release their juices.

3.Pour in the water and add the vegetable spice paste and dried marjoram. Stir to combine and bring the mixture to a boil.

4.Once boiling, reduce the heat to a simmer and add the 10-minute rice. Cook for an additional 10 minutes, or until the rice is tender and the soup has thickened slightly.

5.Stir in the green pesto and chopped parsley, and season with salt and pepper to taste. Allow the soup to simmer for another 2-3 minutes to heat through.

6.Serve the soup hot, accompanied by slices of baguette for dipping.