Italian Ravioli Stew
By leejaywv
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Ingredients
- 2 cups sliced fresh carrots
- 1 cup onions chopped
- 2 cans chicken broth - (14 1/2 oz ea)
- 1 can Italian-style diced tomatoes - (14 1/2 oz) undrained
- 1 can white kidney or cannellini beans - (19 oz) drained
- 2 teaspoons diced basil leaves
- 1 package refrigerated Italian sausage or cheese filled ravioli - (9 oz)
Details
Servings 8
Preparation
Step 1
Combine all ingredients, except ravioli, in a 3 1/2- to 4-quart slow cooker. Mix well. Cover; cook on LOW setting for 6 hours or until vegetables are tender.
Before serving, increase heat to HIGH setting. Add ravioli; cover and cook an additional 8 minutes or until ravioli are tender.
This recipe yields 8 servings.
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