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Heat oil in large pot over medium-high heat. Add onion, carrots & celery. Add salt & pepper to taste. Cook until onions are translucent. Add garlic, diced potato, kale, tomatoes. Cook until kale is wilted. Add stock, water, whole potato & dash of allspice; bring to a boil, cover, reduce heat to medium low and cook for approx. 30 minutes. When whole potato is cooked, remove from pot and put in a blender with 2 cups of soup. Puree and return to pot. Add green beans & zucchini. Cook until beans are tender. Add pasta & cook for 5 minutes. Add canellini beans until heated through and pasta is done. Top with a drizzle of olive oil and parmesan cheese.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Japchae kit with sauce — Korean glass noodle stir-fry made easy
Ready-to-cook green curry — add protein and vegetables, simmer