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Ingredients
- 1 1/2 c. dry small white beans rinsed (or possibly 2 [15-ounce] cans white beans, see comments)
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped garlic
- 1 x onion - (abt 8 ounce) peeled, and cut into 1" chunks
- 1 lb parsnips peeled, ends trimmed, and cut into 1" chunks
- 2 1/2 lb butternut squash peeled, seeded, and cut into 1" chunks
- 1/2 tsp salt - (about)
- 1/4 tsp pepper - (about)
- 1 lb kale
- 1 can diced or possibly crushed tomatoes - (28 ounce)
- 1/2 c. pitted calamata olives minced Soft Polenta (see recipe)
Directions
- 1. Sort beans for debris, then rinse. In a 5- to 6-qt pan over high heat, bring beans and about 2 qts water to a boil. Cover, boil for 2 min, and remove from heat. Let stand at least 2 and up to 4 hrs. Drain beans, rinse, return to pan, and add in 2 qts water. Bring to a simmer over high heat, cover, reduce heat to maintain a simmer, and cook till beans are tender to bite, about 40 min. Drain beans, reserving 4 c. cooking liquid (see comments).
- Meanwhile, in a large bowl, mix extra virgin olive oil and garlic. Add in onion, parsnips, squash, 1/2 tsp. salt, and 1/4 tsp. pepper; mix to coat proportionately. Spread mix in single layers in two 12- by 15-inch baking pans. Bake in a 400 degree regular or possibly convection oven for 15 min. Stir with a wide spatula and bake till vegetables are tender when pierced, 10 to 15 min longer.
- Rinse kale and tear leaves from center ribs; throw away ribs and stems. In a 6- to 8-qt pan over high heat, bring about 2 qts water to a boil. Add in kale leaves and cook, uncovered, till tender to bite, 2 to 3 min. Lift out with a slotted spoon and immerse in cool water till cold. Drain and coarsely chop.
- In a 6- to 8-qt pan over high heat, combine beans, the 4 c. reserved bean cooking liquid (see comments), roasted vegetables, tomatoes with their juices, and olives. Adjust heat to maintain a simmer and cook for 15 min to blend flavors. Add in kale and cook to heat, 1 to 2 min. Add in additional salt and pepper to taste. Mound polenta on dinner plates or possibly in shallow bowls and ladle vegetable ragout over polenta.
- This recipe yields 6 to 8 servings.
- Comments: If using dry beans, save 4 c. cooking liquid to use in the ragout; if using canned beans, reserve and measure the liquid when draining and add in water to equal 4 c.. You can roast the vegetables and blanch the kale up to 4 hrs ahead; wrap separately and chill, then proceed from step 4. Prepare the polenta while the ragout cooks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 6 servings | |
| Calories 386 | |
| Calories from Fat 70 | 18% |
| Total Fat 7.93g | 10% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 281mg | 12% |
| Potassium 2007mg | 57% |
| Total Carbs 68.85g | 18% |
| Dietary Fiber 15.6g | 52% |
| Sugars 9.12g | 6% |
| Protein 16.27g | 26% |
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