Vegetable Casserole--slowcooker

Prep: 20 minutes Cook: 4 hours on low or 2 hours on high

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.

Nutrition Facts

• Calories360,
• Total Fat (g)12,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)1,
• 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,
• Percent Daily Values are based on a 2,000 calorie diet