Ravioli Stew

Ravioli Stew

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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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