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Autumn Vegetable Ragout With Soft Polenta

By Sunset

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Ingredients

1 1/2 cups dried small white beans, rinsed, or 2 cans (15 oz. each) white beans (see notes)

3 tablespoons olive oil

2 tablespoons minced garlic

1 onion (about 8 oz.), peeled and cut into 1-inch chunks

1 pound parsnips, peeled, ends trimmed, and cut into 1-inch chunks

2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

1 pound kale

1 can (28 oz.) diced or crushed tomatoes

1/2 cup pitted calamata olives, chopped

Soft polenta

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