2 cups sliced carrots
1 onion, chopped
2 cloves garlic, minced
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans Italian style diced tomatoes, undrained
15 ounce can cannellini beans, rinsed and drained
1 teaspoon dried basil leaves
1/8 teaspoon black pepper
9 ounce package refrigerated cheese stuffed ravioli pasta
1/2 cup grated Parmesan cheese
1. Combine all ingredients except ravioli pasta and Parmesan cheese in 3-4 quart slow cooker.
2. Cook on LOW for 6 hours until carrots are tender.
3. Increase heat to HIGH and stir in ravioli.
4. Cook for 10-15 minutes longer until ravioli are tender. Sprinkle with Parmesan cheese and serve.