Start off by getting a large pot on the stove over medium heat. Add your olive oil and let that warm up nicely. Once it’s ready, go in with your chopped onions and let them cook down until they’re soft and translucent, nice and gentle.
Next, add in your celery and garlic. Let that cook for a minute or two until everything smells fragrant and really inviting.
Now go in with your green beans and give everything a good mix so they start picking up all that flavor. Add your crushed tomatoes and stir until everything is well combined. Let that cook for a few minutes so the vegetables soften slightly.
Pour in a bit of water if needed, then add your chopped tomatoes. Let them cook down gently while releasing their juices into the sauce.
In goes your chopped potatoes and carrots. Let them sit in the pot long enough to slightly caramelize at the edges before mixing them through.
Now add your stock, followed by the dried oregano, dried mint, ground cinnamon. Season with salt and pepper.
Let everything simmer gently for about 15–20 minutes, until the potatoes are tender and the sauce has thickened slightly.
Finish it off with freshly chopped parsley for a bit of brightness. Give it a final stir, taste, and adjust seasoning if needed.
Serve it hot with fresh bread and a squeeze of lemon on top.
