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.


Contributed by: Edit

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