Chef's Knife - Essential for chopping vegetables and herbs with precision.
Cutting Board - A necessary surface to safely chop ingredients like garlic, onion, and celery.
Medium Saucepan (Stainless Steel) - For simmering the soup base and sautéing ingredients.
Dutch Oven - Great for slow-cooking soups, providing even heat distribution.
Immersion Blender (Hand Blender) - Ideal for blending the soup directly in the pot to achieve a creamy consistency without transferring it.
Measuring Cups and Spoons - To accurately measure ingredients like beans, broth, and spices.
Fine Mesh Strainer or Colander - For straining out solids from the soup if needed before blending for a smoother texture.
Wooden Ladle - Useful for stirring and serving the soup without scratching stainless steel pots.
Silicone Spatula - Helpful in mixing and scraping ingredients from bowls or saucepans during preparation.
Soup Pot (8-quart) - For making large batches of soup, ensuring you have enough to serve multiple people comfortably.
1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup whipping cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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