• In a large bowl, stir together the beans, 2 tablespoons of the pesto, onion, green pepper and Italian seasoning. Place half of bean mixture in bottom of slow cooker. Layer half of polenta slices over top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup 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 tablespoons pesto and remaining 1/4 cup 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.

Nutrition Facts

245 calories; 9 g total fat; 18 mg cholesterol; 686 mg sodium. 29 g carbohydrates; 12 g protein;