Vegetable Casserole

PREP: 20 minutes COOK: 4 to 6 hours (low) or 2 to 21⁄2 hours (high) STAND: 5 minutes MAKES 8 servings

2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained

1 19-ounce can garbanzo beans (chickpeas) or fava beans, rinsed and drained

1⁄2 cup chopped onion (1 medium)

1⁄4 cup basil pesto

4 cloves garlic, minced

11⁄2 teaspoons dried Italian seasoning, crushed

1 16-ounce tube refrigerated cooked polenta, cut into 1⁄2 -inch slices

2 cups finely shredded Italian cheese blend (8 ounces)

1 large tomato, thinly sliced

2 cups fresh spinach leaves

1 cup torn radicchio

1 tablespoon water

1 In a large bowl combine drained cannellini beans, drained garbanzo beans, onion, 2 tablespoons of the pesto, the garlic, and Italian seasoning.

2 In a 4- to 5-quart slow cooker layer half of the bean mixture, half of the polenta, and half of the cheese. Add the remaining bean mixture and the remaining polenta. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 21⁄2 hours.

3 Add tomato slices and the remaining cheese; top with spinach and radicchio. In a small bowl combine the remaining 2 tablespoons pesto and the water; drizzle over greens. Let stand, uncovered, for 5 minutes.

PER SERVING: 360 cal., 12 g total fat (6 g sat. fat), 26 mg chol., 926 mg sodium, 46 g carb., 10 g fiber, 21 g pro.