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Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes. 2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes. 3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill