In a medium skillet, heat ¼ cup of the olive oil. Add carrots, celery, onion & bell pepper and cook over moderate heat, stirring occasionally until the soffrito is tender and lightly browned, about 8 minutes.

In a large skillet, heat the remaining 2 Tbsp of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the sofrito and cook until the snap peas are lightly browned in spots, about 2 more minutes.

Add the torn mint and season with salt. Serve hot or at room temperature.