Vegetable Casserole

Another great recipe for those cold nights that are coming. From the Recipe Cove website.


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

Instructions:

1. Rinse and drain beans. In large bowl combine beans, 2 tbl. 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.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.

www.recipecove.com