Crockpot Ravioli Stew
2 C. sliced carrots
1 onion chopped 2 cloves garlic minced 2 (14 oz) cans vegetable broth 2 (14 oz) cans diced tomatoes undrained 18 oz. can cannellini beans, rinsed and drained 1 t. basil 1/8 t. pepper 9 oz. pkg. refrigerated cheese ravioli 1/2 C. grated Parmesan cheese
Combine all ingredients except ravioli and Parmesan cheese in crockpot. Cover crockpot and cook on low 6 hours until carrots are tender. Increase heat to high and stir in ravioli. Cover crockpot and cook 6-8 minutes until ravioli are tender. Sprinkle with cheese and serve.