2 cups carrots (sliced)
1 cup onions (chopped)
2 (14 oz.) cans
en broth
2 (14 oz.) cans Italian-style diced tomatoes (undrained)
1 (19 oz.) can Cannellini beans (drained)
2 teaspoons dried basil
1 (9 oz.) package refrigerated sausage filled ravioli
In large crock pot, combine all ingredients except ravioli; mix
well. Cover; cook on low setting for 6 hours or until vegetables
are tender. At serving time, increase heat to high setting. Add
ravioli; cook an additional 8 minutes or until ravioli is tender.
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