I'm a Noobie, but here is what I did.
Years ago I got a wine kit. One buckett and one Glass Carboy, siphon tube, themomiter, Hydrometer etc etc.
I got an additonal buckett and that's it! I only use my Carboy for 2ndary's as there is less Krousen at that stage to cause a mess, I find the Buckets hold a nice 5.5 gal batch and room for Krousen without much need for blowoff tube if fermentation is kept in the range of 61-65 deg (room temp)- 67-70 Wort temp. Alows me to have 2 or 3 in the pipeline at any given time.
To be honest the important things are the Thermomiters, Hydrometer and Boil capability. A 12-15 $ buckett is easy to add later so minimum #'s to start is ok but don't leave out the essentials!
One Bucket
One Thermomiter
One Hydrometer and Glass to float it in
one Siphon and tubing with Clamp to cut flow or hold fluid in the rig to pre-set siphon so you don't "Mouth" start it!
One Boil Kettle (suggest 34-40 Qt)
One Banjo Burner or such as to facilitate the 6.5 gal boil.
Wort Chiller (IC)
Large Stir Spoon or beer paddle
Wine/Beer theif
Air lock and appropirate bung.
Sanitizer
You are good to start! (I don't think I forgot anything).... Ooops you need a Brew ingrediant kit! I suggest getting one that sounds like what you might drink and enjoy, $30-32 at a LHBS.
Then Brew and have fun!
If you have some of this it is helpfull but not required.
additionally I use a 3 gal pot to steep grains in and pre heat water put in a Cooler outfitted with Copper spigot so as to have enough 180 deg water to start it all with and not have to wait for the water to get hot.
Filtered water supply (home filter and Charcoal filter on faucet)
then you have to decide to bottle or keg...
It's not hard even with the minimum stuff to make beer