Italian Ravioli Stew

Recipe Ingredients

2 cups sliced fresh carrots

1 cup onions, chopped

2 (14 1/2 ounce) cans chicken broth

1 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained

1 (19 ounce) can white kidney or cannelloni beans, drained

2 teaspoons diced basil leaves

1 (9 ounce) package refrigerated Italian sausage or cheese filled ravioli


Combine all ingredients, except ravioli, in a 3 1/2- to 4-quart slow cooker. Mix well.

Cover; cook on LOW for 6 hours or until vegetables are tender.

Before serving, increase heat to HIGH. Add ravioli.

Cover and cook an additional 8 minutes or until ravioli are tender.

Yield: 8 servings