2 cups sliced fresh carrots
1 cup onions -- chopped
2 cans chicken broth - (14 1/2 oz ea)
1 can Italian-style diced tomatoes - (14 1/2 oz) -- undrained
1 can white kidney or cannellini beans - (19 oz) -- drained
2 teaspoons diced basil leaves
1 package refrigerated Italian sausage or
cheese filled ravioli - (9 oz)

Combine all ingredients, except ravioli, in a 3 1/2- to 4-quart slow cooker. 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.

This recipe yields 8 servings.