- Stand Mixer (for combining ingredients like pesto or blending soups smoothly)
- Slow Cooker (great for simmering stews and soups, allowing flavors to meld over time without constant supervision)
- Food Processor (useful for chopping vegetables and making homemade pesto sauce from scratch)
- Blender (perfect for pureeing soup ingredients or blending pesto with olive oil, garlic, and nuts)
- Dutch Oven (Heavy-bottomed Pot - Offers even heat distribution making it ideal for slow cooking soups and stews)
- Immersion Blender (Stick Blender - Convenient tool for pureeing soup directly in the pot, keeping ingredients contained)
- High-Speed Hand Mixer (useful for whipping cream or beating egg whites if needed)
- Chef's Knife and Cutting Board Set (Essential for preparing vegetables and herbs that will go into the soup)
- Measuring Cups and Spoons (for precise ingredient measurements, which is crucial in cooking and baking)
- Silicone Spatula (Handy for stirring and scraping bowls or pots)
- Collapsible Food Storage Containers (great for storage of prepped ingredients or finished soups)
2 tablespoons olive oil
1 large yellow onion, chopped
4 celery stalks, chopped
2 medium carrots, chopped
3 cloves garlic, quartered
1/2 cup dry white wine or water
1 quart low-sodium vegetable stock
2 cups canned cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon kosher salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper
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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