Slow-Cooker Italian Ravioli Stew

bettycrocker.com

Tiffany Bumgarner

4 medium carrots, sliced (2 cups)

1 large onion, chopped (1 cup)

2 cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained

2 cans (14 oz each) chicken broth

1 can (19 oz) cannellini beans, drained

2 teaspoons dried basil leaves

1 package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli

Directions at bettycrocker.com

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