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Italian Ravioli Stew

Ingredients

  • 2 cups sliced fresh carrots
  • 1 cup chopped onions
  • 2 (14.5 oz) cans chicken broth
  • 2 (14.5 oz) cans Italian-style diced tomatoes, undrained
  • 1 (19 oz) can white or red kidney beans, drained
  • 2 tsp. dried basil
  • 1 (9 oz) package refrigerated Italian sausage, or cheese-filled ravioli

Directions

In a 4-quart slow cooker, combine all ingredients except ravioli; mix well and cover. Cook on LOW setting for 6 hours or until vegetables are tender. Before serving, increase heat to HIGH setting. Add ravioli, cover and cook an additional 10 to 12 minutes or until ravioli are tender.

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By Connie from Cotter, AR

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