Ingredients

2 C. sliced fresh carrots
1 C. onions chopped
2 cans chicken broth-14 1/2 oz. each
1 can Italian style diced tomatoes-14 1/2 oz. un-drained
1 can white kidney or cannellini beans-19 oz. drained
2 tsp. diced basil leaves
1 package refrigerated Italian sausage or
Cheese filled ravioli 9 oz.

Cooking Instructions

Combine all ingredients, except ravioli, in a 3 1/2 to 4 quart crock pot. Mix well. 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 8 minutes or until ravioli are tender.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)