Ravioli Stew/crockpot

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.

Serves 4