Vegetable Casserole

2 19 oz. cans cannellini beans
1 19 oz. can garbanzo beans
1/4 cup 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

1. Rinse and drain beans In large bowl, combine beans with 2 tbsp. pesto, onion, garlic and italian seasoning.
2. In 4-5 quart slow cooker, layer half of bean mixture, half of polenta, , and half of cheese. Add remaining beans and polenta.
3. Cover and cook on low heat setting 4-6 hours or on high heat setting 2-21/2 hours.
4. Add sliced tomato, remaining cheese, spinach and radicchio. Combine remaining 2 tbsp. pesto with 1 tbsp. water and drizzle on top of casserole.
5. Let stand, uncovered, 5 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user BIRDWATCHER135.