- Stock Pot: A versatile piece of equipment ideal for making stews, soups, and boiling pasta or vegetables.
- Cutting Board: An essential tool for safely chopping ingredients without damaging countertops.
- Chef's Knife: Needed for efficient cutting and preparation of ingredients like onions and carrots.
- Measuring Cups: Important for precise liquid measurement, though not directly used in the provided recipe, they are essential in cooking.
- Can Opener: May be required if white beans come in canned form, allowing access to fresh ingredients within.
- Colander: Useful for draining pasta or washing vegetables before preparation.
- Whisk: For combining ingredients smoothly and evenly, especially when making broths or incorporating flour (if needed).
- Saucepan: A smaller pot that could be used for sautéing onions if a larger stockpot is not available.
- Strainer: To remove solids from liquid if the recipe calls for straining at any point.
2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette
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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