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.