Vegetable Casserole

Ingredients

• 38 ounce(s) cans of cannellini beans
• 19 ounce(s) garbanzo beans
• 1/4 cup(s) purschased basil pesto
• 1 whole(s) medium onion chopped
• 4 clove(s) garlic minced
• 1 1/2 teaspoon(s) italian seasoning crushed
• 16 ounce(s) refrigerated cooked plain polenta cut into 1/2" slices
• 1 whole(s) large tomato thinly sliced
• 8 ounce(s) italian cheese blend finely shredded
• 2 cup(s) fresh spinach
• 1 cup(s) radicchio torn

Preparation

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


2. In 4 - 5 quart slow cooker, layer half of bean mix, half of polenta, and half of cheesed. Add remaining beans and polenta.


3. Cover and cook on low 4 - 6 hours or high 2 - 3 hours. Add tomato, remaining cheese, spinach, and radicchio.


4. Combine remaining pesto and 1 Tbsp. of water. Drizzle on casserole. Let stand uncovered about 5 minutes.