Soak the beans and peas in water overnight, then drain water. Add the beans (only) to the pot, fill with a cold water and bring to a boil. Cook for 90 minutes over low heat until the beans are done. Pour in water if it is required.
Peel the carrots and onions. Cut the carrots into cubes, then finely cut the onions.
Wash the zucchini, pumpkin and tomatoes. Then cut the vegetables into cubes.
Wash leek and celery, then finely cut.
Remove the stems of green beans, rinse and cut into small pieces.
Rinse mint leaves under running water. Finely cut the mint, just leave a few sprigs to garnish the dish.
Fill a pot with water, bring to a boil. Then add the following ingredients: green beans, carrot, pumpkin, peas, zucchini, celery, leek and tomatoes. Cook for about half an hour over low heat until the vegetables are done.
Heat the frying pan, pour in olive oil and add chopped onions. Brown for 5-6 minutes over low heat, stirring constantly. Then add the onions to the pot.
Peel the garlic, grind it in a mortar. Then add a sprig of mint. repeat the actions. Pour in a little oil, mix well. Add to the soup.
Sprinkle soup with chopped mint and grated Parmesan cheese before serving.
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