Vegetable Casserole

ingredients

• 2
  19-oz. cans cannellini beans
• 1
  19-oz. can garbanzo or fava beans
• 1/4
  cup purchased basil pesto
• 1
  medium onion, chopped
• 4
  cloves garlic, minced
• 1-1/2
  tsp. dried Italian seasoning, crushed
• 1
  16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1
  large tomato, thinly sliced
• 1
  8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2
  cups fresh spinach
• 1
  cup torn radicchio
  
  
  directions
  

  1.Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

  2.In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

  Source