Green Vegetable Minestrone with Mint Soup




A hearty soup that will provide some lasting energy.



  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1/2 tsp finely chopped rosemary
  • 2 cups diced celery
  • 300g Green Beans, cut into small pieces
  • 2 zucchinis cut into small pieces
  • 1 cup shelled peas
  • Salt and freshly ground black pepper
  • A 400g can of beans (cannelloni, haricots), drained
  • 2 tbsp finely sliced mint
  • 3 tbsp parsley, finely chopped
  • 2 cloves garlic, finely chopped



  1. Heat oil in a large non-stick saucepan and, on medium heat, stir in onion, rosemary and diced celery and stir for about 3 minutes.
  2. Add Green Beans, zucchini and peas. Add boiling water from the kettle to cover the vegetables by at least 2 cm. Season with salt and pepper and cook, uncovered, for 10 minutes.
  3. Blend one-third of the canned beans to a purée. Add the puréed beans and the remaining canned beans to the soup and simmer for a further few minutes.
  4. Just before serving, stir in mint, parsley and garlic.

Recipe by: Gabriel Gate`