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1.
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Sort beans for debris, then rinse.
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In a 5- to 6-qt pan over high heat, bring beans and about 2 qts water to a boil.
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Cover, boil for 2 min, and remove from heat.
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Let stand at least 2 and up to 4 hrs.
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Drain beans, rinse, return to pan, and add in 2 qts water.
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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.
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Drain beans, reserving 4 c. cooking liquid (see comments).
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Meanwhile, in a large bowl, mix extra virgin olive oil and garlic.
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Add in onion, parsnips, squash, 1/2 tsp.
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salt, and 1/4 tsp.
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pepper; mix to coat proportionately.
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Spread mix in single layers in two 12- by 15-inch baking pans.
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Bake in a 400 degree regular or possibly convection oven for 15 min.
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Stir with a wide spatula and bake till vegetables are tender when pierced, 10 to 15 min longer.
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Rinse kale and tear leaves from center ribs; throw away ribs and stems.
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In a 6- to 8-qt pan over high heat, bring about 2 qts water to a boil.
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Add in kale leaves and cook, uncovered, till tender to bite, 2 to 3 min.
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Lift out with a slotted spoon and immerse in cool water till cold.
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Drain and coarsely chop.
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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.
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Adjust heat to maintain a simmer and cook for 15 min to blend flavors.
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Add in kale and cook to heat, 1 to 2 min.
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Add in additional salt and pepper to taste.
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Mound polenta on dinner plates or possibly in shallow bowls and ladle vegetable ragout over polenta.
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This recipe yields 6 to 8 servings.
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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.
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Prepare the polenta while the ragout cooks.
