Recipe(tried): Italian Ravioli Stew

Italian Ravioli Stew

2 c sliced carrots{i use the peeled baby carrots and cut in half for quick prep}
1 c ch onion
2 14 1/2 oz cans chicken broth
2 14 1/2 oz cans italian style diced tomatoes with juice
1 19 oz. can cannellini beans,drained
2 t basil
9 oz cheese ravioli

Heat 1 T olive oil and saute onion and carrots till tender about 5 min. Add remaining ingred. except ravioli.Cover simmer l hr. Uncover bring to boil.Stir in ravioli . cook till tender.

[You can also use crockpot method]
Put all ingred in crockpot except ravioli.Cover cook low for 6 hrs or until vegetables are tender. At serving time increase heat to high add ravioli cooking an additional 8 min or until ravioli is tender.

1 1/3 cup=210 calories
4 g fat