Crockpot Vegetable Casserole

2 19-ounce cans cannellini beans
1 19-ounce can garbanzo or fava beans
½ cup purchased basil pesto, divided
1 medium onion, chopped
4 cloves garlic, minced
1 ½ teaspoons dried Italian seasoning, crushed
16-ounce tube refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
8-ounce package finely shredded Italian cheese blend (2 cups)
2 cups fresh baby spinach leaves
1 cup sliced radicchio
Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
In 5-quart slow cooker layer half of bean mixture, half of polenta slices, and half of cheese. Layer with 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 with 2 T water.
Drizzle pesto mixture on casserole.

Let stand, uncovered, 5 minutes.