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 follow the history of written cooking instructions far back into ancient history, certainly as far back into history as early Egypt, and possibly even further than that. Having said that, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Closer to modern times, there were a couple of recipe books which appeared in the 14th Century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that we all know today, but rather recipes for the types of meals on the menues of the upper classes. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an eruption in cookery books, the majority of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of the West competed to serve up the most extravagent meals, and as a consequence, cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cabbage Bean Soup recipe.
