Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  carrots -- sliced
  1                cup  onion -- chopped
  2               cans  chicken broth -- (14 1/2 oz. each)
  2               cans  italian-style diced tomatoes -- (14 1/2 oz.),
                        -- undrained
  1                can  progresso cannellini beans -- drained
  2          teaspoons  dried basil
  1          9 oz. pkg  refrigerated italian sausage or
                        -- cheese-
                        filled ravioli

Preparation:

In 3 1/2 to 4-quart slow cooker, combine all ingredients except ravioli; mix well. Cover; cook on low setting for 6 hours or until vegetables are tender. At serving time, increase heat to high setting. Add ravioli; cook an additional 8 minutes or until ravioli are tender. VARIATION: This recipe can be made in a large saucepan on the stove. First, heat 1 tablespoon olive oil and saute the onions and carrots until tender, about 5 minutes. Add remaining ingredients except ravioli. cover; simmer stew 1 hour. Uncover, bring to a boil, stir in ravioli and cook until tender.

Nutritional Information:

32 Calories (kcal); trace Total Fat; (12% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 203mg Sodium