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.
2. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
3. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
4. Cover; cook on low heat setting for 4 to 6 hours (or on high heat setting 2 to 2-1/2 hours).
5. Add tomato, remaining cheese, spinach, and radicchio.
6. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole.
7. Let stand, uncovered, 5 minutes.

Makes 8 servings.

Calories 360, Total Fat (g) 12, Saturated Fat (g) 6, Cholesterol (mg) 26, Sodium (mg) 926, Carbohydrate (g) 46,Total Sugar (g) 8, Fiber (g) 10, Protein (g) 21, Vitamin C (DV%) 16, Calcium (DV%) 36, Iron (DV%) 19

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