| | Directions | | Stir together beans, 2 T. of the pesto, onion, green pepper, and Italian seasoning. Place half the bean mixture in bottom of slow cooker. Layer half of polenta slices over top, pour 1/4 c. chicken broth over polenta then sprinkle with 3/4 c. cheese. Repeat layering one more time. Cover and cook for 2 hours on high or 4 1/2 hours on low. Stir together remaining 2 T. pesto and remaining 1/4 c. chicken broth. Pour pesto mixture into slow cooker, add radicchio and gently stir to combine. Place tomato slices on top and continue cooking for another 30 minutes on high or low. Serve immediately. |
|
|
| Ingredients | | - |  | 2 cans each) cannellini beans, rinsed and drained (14.5 ounce cans) |
| - | | 1/4 cup pesto |
| - | | 1 onion, chopped (medium) |
| - | | 1 green pepper, chopped (medium) |
| - | | 1 teaspoon Italian seasoning |
| - | | 1 tube prepared polenta, cut into 1/2 inch thick slices (14) (18 ounce tube) |
| - | | 3/4 cup low sodium chicken broth |
| - | | 1 1/2 cups shredded Italian blend cheese |
| - | | 4 cups chopped radicchio |
| - | | 2 plum tomatoes, thinly sliced |
| |
| |
