Crockpot Ravioli Stew

Prep Time: 25 minutes

Cook Time: 6 hours,

Ingredients:

• 2 cups sliced carrots
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (14 oz.) cans vegetable broth
• 2 (14 oz.) cans Italian style diced tomatoes, undrained
• 18 oz. can cannellini beans, rinsed and drained
• 1 tsp. dried basil leaves
• 1/8 tsp. pepper
• 9 oz. pkg. refrigerated cheese stuffed ravioli pasta
• 1/2 cup grated Parmesan cheese

Preparation:

Combine all ingredients except ravioli pasta and Parmesan cheese in 3-4 quart slow cooker. Cover crockpot and cook on low for 6 hours until carrots are tender. Increase heat to high and stir in ravioli. Cover crockpot and cook for 6-8 minutes until ravioli are tender. Sprinkle with cheese and serve. 4 servings

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