Ravioli Crockpot Stew

Name: Ravioli Crockpot Stew Recipe
Yield: 4
Ingredients: 2 cups sliced carrots; 1 onion chopped; 2 cloves garlic minced; 2 (14 oz.) cans vegetable broth; 2 (14 oz.) cans Italian style diced tomatoes undrained; 18 oz. can cannellini beans rinsed and drained; 1 tsp. dried basil leaves; 1/8 tsp. pepper; 9 oz. pkg. refrigerated cheese stuffed ravioli pasta; 1/2 cup grated Parmesan cheese

(5)

Number of Servings: 4

Ingredients

2 cups sliced carrots1 onion, chopped2 cloves garlic, minced2 (14 oz.) cans vegetable broth2 (14 oz.) cans Italian style diced tomatoes, undrained18 oz. can cannellini beans, rinsed and drained1 tsp. dried basil leaves1/8 tsp. pepper9 oz. pkg. refrigerated cheese stuffed ravioli pasta1/2 cup grated Parmesan cheese

Directions

Combine all ingredients except ravioli pasta and Parmesan cheese in 3-4 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 6-8 minutes until ravioli are tender. Sprinkle with cheese and serve. 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOVELYMRSB.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 373.0
Total Fat: 9.7 g
Cholesterol: 24.6 mg
Sodium: 2,605.9 mg
Total Carbs: 47.1 g
Dietary Fiber: 13.5 g
Protein: 26.0 g

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Member Reviews

MSMINICHINO
Super yummy! - 4/12/11
BKEETER
This was Great! I will use this again and again! - 3/23/09
OSCHIE
Delicious and full of protein!!!! - 2/23/09
DIANITAH
Tastes really good but it's more of a soup than a stew. I don't like carrots so used red pepper, cauliflower and broccoli. It was still very colorful. Served it with some chicken sausage and we loved it. I will use again whenever I have veggies to clean out of the fridge/freezer. - 4/22/14