Pancotto from Puglia

Preparation:

Preparation: Slice celery and onions. Wash all the other vegetables and cut them into small pieces. Place the onion, cherry tomatoes, parsley, potatoes in a saucepan and cover with cold water. Bring to the boil, cover and cook for 20 minutes. Add the courgettes and green beans, cook for 15 minutes then add salt and pepper. Remove from the heat, add the bread and leave to rest for 5 minutes. Chop garlic and mint. Serve with the mince and raw oil.