Mediterranean Cuisine

Take:

• fresh broad beans or peas or any other (period European) fresh legume, taken out of their sheaths (optional)
• salted meat or a reasonable substitute, or broth
• a bunch of fresh parsley (of the broad-leaved southern european tasty variety – not a garnish!), finely chopped
• a bunch of mint (I think this refers to sweeter spearmint rather than peppermint but I could be wrong), finely chopped

To make it: Cook the beans or peas or whatever either in broth or with some salted meat. When they are done add the parsley and the mint. The soup should be somewhat green to be pretty.