• 2 C. sliced fresh carrots
• 1 C. onions, chopped
• 2 (14 1/2-oz. ) cans chicken broth
• 1 (14 1/2-oz. ) cans Italian-style diced tomatoes, undrained
• 1 (19-oz. ) can white kidney or cannellini beans, drained
• 2 tsps. diced basil leaves
• 1 (9-oz. ) pkg. refrigerated Italian sausage or cheese filled ravioli

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.