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Italian Ravioli Stew



  • 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


  1. Combine all ingredients, except ravioli, in a 3 1/2- to 4-quart slow cooker. Mix well.
  2. Cover; cook on LOW for 6 hours or until vegetables are tender.
  3. Before serving, increase heat to HIGH. Add ravioli.
  4. Cover and cook an additional 8 minutes or until ravioli are tender.

Yield: 8 servings


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