Ravioli Stew recipe | PCC Community Markets

Ingredients

• 2 cups sliced carrots
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or mushroom broth
• 2 (14-ounce) cans Italian-style diced tomatoes, undrained
• 1 (8-ounce) can white beans, like cannellini, rinsed and drained
• 1 teaspoon dried basil leaves
• 1/8 teaspoon pepper
• 1 (9-ounce) package refrigerated cheese-stuffed ravioli pasta
• 1/2 cup grated Parmesan cheese