If you aren't a vegetarian, you can substitute chicken broth for the vegetable broth in this delicious crockpot stew. Refrigerated stuffed tortellini will also work beautifully.
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
- 15 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 10-15 minutes until ravioli are tender. Sprinkle with cheese and serve. 4 servings
