2 cups sliced carrots
1 onion, chopped
2 14 ounce cans vegetable broth
2 14 ounce cans Italian style diced tomatoes
1 19 ounce can cannellini beans, rinsed and drained
2 teaspoons dried basil leaves
1 9 ounce package refrigerated cheese stuffed ravioli pasta
Combine all ingredients except ravioli pasta in 3 to 4 quart slow cooker. Cover crockpot and cook on low for 6 hours until carrots are tender. Increase heat to high and stir in ravioli. Cover crockpot and cook for 6 to 8 minutes until ravioli are tender. 4 servings.
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