Vegetable Casserole

2 19-oz. cans Cannellini beans

1 19-oz. can Garbanzo 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 into 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

A. Rinse and drain beans,  In large bowl combine beans, 2 tablespoons pesto, onion, garlic, & Italian seasoning.

B. In 4 to 5 quart slow cooker layer half of bean mixture, half polenta, and half of the cheese.  Add remaining beans and polenta.  Cover; cook   

    on low heat setting for 4 to 6 hours or on high heat for 2- 2.5 hours.  Add tomatoes, remaining cheese, spinach and radicchio.  Combine remaining pesto and 1 tbsp. water.  Drizzle pesto mixture on casserole.  Let stand uncovered 5 minutes, serve.