2 cups sliced carrots
1 cup chopped yellow onions
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) Italian-style diced tomatoes
1 can (19-oz) cannellini beans, drained
2 tsp basil
1 pkg (9-oz) refrigerated ravioli (your choice of type)
Combine the carrots, onions, broth, tomatoes with juice, beans, and basil in crock-pot or slow cooker; stir to mix well. Place lid on cooker and cook on low 6 hours or until carrots are tender.
10-12 minutes before serving time increase the heat to high. Let cook on high 2 to 4 minutes then add the ravioli. Cook for another 8 to 10 minutes or until the ravioli are tender.
Yield: 8 servings of 1 1/3 cup each.
Per serving: 4 g (2 sat) fat, 15 mg chol, 790 mg sod, 34 (6g-fiber, 6g-sugar) carbs, 10 g protein
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) Italian-style diced tomatoes
1 can (19-oz) cannellini beans, drained
2 tsp basil
1 pkg (9-oz) refrigerated ravioli (your choice of type)
Combine the carrots, onions, broth, tomatoes with juice, beans, and basil in crock-pot or slow cooker; stir to mix well. Place lid on cooker and cook on low 6 hours or until carrots are tender.
10-12 minutes before serving time increase the heat to high. Let cook on high 2 to 4 minutes then add the ravioli. Cook for another 8 to 10 minutes or until the ravioli are tender.
Yield: 8 servings of 1 1/3 cup each.
Per serving: 4 g (2 sat) fat, 15 mg chol, 790 mg sod, 34 (6g-fiber, 6g-sugar) carbs, 10 g protein
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