Minestra (Maltese vegetable stew)

This dish brings back memories of cold Brooklyn, winter, Wednesday nights. Dad, did not eat meat on Wednesdays, so it was always a vegetarian dinner.
Minestra
By, Will Falzon, The Brooklyn Maltese
Ingredient
1. Butternut Squash
2. Salt / pepper
3. Bay leaf
4. 6 - large Carrots
5. 6 – Stalks Celery
6. 3 – Onions
7. 2 – Turnips
8. 2 – Kohlrabi
9. 2 - Parsnips
10. 5 - Potatoes
11. 2TBS – olive oil
12. 1 Cup – Yellow Split Peas
13. 1 6oz. Can - Tomato Paste
14. 2 – Zucchini
15. 1 Can – Cannoli Beans
16. 1 Cup – elbow Macaroni

Method.
1. Chop fine one carrot, half to one onion, one celery stalk., one turnip and half parsnip and two bay leaf. Sweat down, in a lg stock pot in one TBS oil and salt and pepper. Will take about 15 minutes on medium low heat. These aromatics are the base of your stew.
2. Add in the tomato paste and split peas, sweat for an additional two minutes.
3. coarsely chop the remaining, butternut squash, carrots, celery, onion, turnip, kohlrabi, parsnip, and potatoes.
4. Add into the stock pot with, 1 TBS olive oil.
5. Add water to cover vegetables and bring to a boil.
6. Lower heat to a simmer, cook siring occasionally for about 2 hours till liquid thickens.
7. Add the Chopped Zucchini, cannoli beans and macaroni, cook for an additional half hour. Serve warm topped with parmigiana cheese.