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Heat the olive oil in a small stock pot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook until browned, about 3 minutes. Using a slotted spoon, remove the sausage to a

Melt the butter in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, red pepper flakes, 2 tablespoons of the parsley, the salt and pepper and cook for 3-4 minues,

Cut the onion, carrot, velery, garlic and 1 of the fennel bulbs into chunks. Transfer to food processor and process until very finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or Dutch oven set

Cut the eggplants in half and score the cut sides, being careful not to cut through the skin. Rub the cut surfaces with the salt. Drain the eggplant halves on paper towels, cut-side-down, for 20 minutes. Preheat the over to 450

Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the garlic, onion, rosemary, salt and pepper and cook for 2 minutes. Stir in all the mushrooms and continue

In a food processor or blender, coarsely chop the tomatoes, bell peppers and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa. Add 3/4 cup of the tomato juice to

Heat the oil in a small stock pot or Dutch oven set on medium-high heat, until sizzling, about 2 minutes. Add the whole garlic cloves and saute until well browned, about 1 1/2 minutes. Reduce the heat to medium and

Heat the olive oil in large stock pot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, sgae, red pepper flakes, and 1/2 of the prosciutto. Cook for 12 minutes,

In a large saucepan set on medium-high heat, cook 3 tablespoons of the oil, the garlic, red pepper flakes and leeks for 3 minutes. Stir in the salt, pepper, rosemary, the beef bouillon cube or Worcestershire sauce and the sugar

Heat 8 cups of the stock in a stockpot set on medium heat. Mix the eggs and cheese in a bowl. Add the parsley, nutmeg and the remaining 1 cup of cold stock and mix well. When the stock is