Italian Ravioli Stew

By leejaywv

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)

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.