- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 cups sliced carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or mushroom broth
- 2 (14-ounce) cans Italian-style diced tomatoes, undrained
- 1 (8-ounce) can white beans, like cannellini, rinsed and drained
- 1 teaspoon dried basil leaves
- 1/8 teaspoon pepper
- 1 (9-ounce) package refrigerated cheese-stuffed ravioli pasta
- 1/2 cup grated Parmesan cheese
Directions
Slow cooker
Combine all ingredients, except ravioli and Parmesan cheese, in a 3- to 4-quart slow cooker. Cover and cook on Low for 6 hours until carrots are tender.
Increase heat to High and stir in ravioli. Cover and cook for 6 to 8 minutes, until ravioli are tender. Sprinkle with cheese and serve.
Stockpot
Combine all ingredients, except ravioli and Parmesan cheese, in a stockpot. Bring to a boil, reduce heat and simmer for 30 minutes.
Add ravioli and simmer for an additional 6 to 8 minutes, until ravioli are tender. Sprinkle with cheese and serve.
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