MEALS WITHOUT MEAT, TVFN
3 tbsp olive oil
3 leeks, chpd
1 onion, chpd
2 carrots, chpd
2 ribs celery, chpd
2 cl garlic, minced
2 cup veg broth
1/2 lb green beans
3 cup italian plum tomatoes, chpd
1 lb green cabbage, shredded
3 cup cooked cannellini beans
1 cup water
1 salt and pepper
1 loaf dry french bread, slice
1 olive oil
1 parmesan
Directions
In hot oil, cook leeks, onion, carrot, celery, and garlic. Add broth.
Simmer 10-15 mins. Add green beans, tomatoes, cabbage. Heat. Add
beans, water, salt and pepper. Cover, simmer until cooked (no time
given). Place a slice of bread in individual bowls; drizzle with
olive oil; sprinkle with Parmesan and ladle soup on top.
Servings: 1 guess
Cabbage Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Cabbage; Soup; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the distant past, at least as far back into history as the early Egyptians, and potentially, even further back. In practice though, sadly, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, a very modern way of dining. Aspicius also tells us how the ancient Romans used many different aromatic flavours, including a few you will know like bay, rue and dill. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new culinary innovations led to an outbreak in books on cookery, most of which still exist in private collections. During the next few hundred years, the upper classes competed with each other to offer the best banquets, and consequentially the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookery books are in great demand, due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Cabbage Bean Soup recipe.
