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Ravioli Stew



  • 2 cups carrots, sliced
  • 1 cup onions, chopped
  • 2 (14 ounce) cans chicken broth
  • 2 (14 ounce) cans Italian-style diced tomatoes (undrained)
  • 1 (19 ounce) can cannellini beans (drained)
  • 2 teaspoons dried basil
  • 1 (9 ounce) package refrigerated sausage-filled ravioli


  1. In large slow cooker, combine all ingredients except ravioli; mix well.
  2. Cover; cook on LOW setting for 6 hours or until vegetables are tender.
  3. At serving time, increase heat to HIGH setting. Add ravioli; cook an additional 8 minutes or until ravioli is tender.


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