Ingredients
4
medium carrots, sliced (2 cups)
1
large onion, chopped (1 cup)
2
cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2
cans (14 oz each) chicken broth
1
can (19 oz) cannellini beans, drained
2
teaspoons dried basil leaves
1
package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli
Preparation
In 3 1/2- to 4-quart slow cooker, mix all ingredients except ravioli. Cover; cook on Low heat setting about 6 hours or until vegetables are tender.
Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.
