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Pour the oil into a large stockpot. Add the garlic, onion, thyme and red pepper flakes and cook over medium heat until the onion starts to sizzle. Reduce the heat to a simmer, cover and cook for 5 more minutes. Uncover

Pour the oil into a large stockpot. Add the garlic, red pepper flakes, oregano, rosemary, onion, carrot and celery and cook over medium heat until the mixture starts to sizzle. Lower the heat to simmer, cover and cook for 5

Sprinkle 1/4 teaspoon of the salt over the eggplant, place in a colander with a plate and a 1-pound weight on top and let drain for 15 minutes. In a large stockpot, cook the olive oil, onion, garlic, dreid porcini, oregano

In a large stockpot on ,medium heat, cook the 4 tablespoons of olive oil, the onion, garlic and oregano until the oil starts to sizzle. Reduce the heat to low and cook for 8 minutesm stirring occasionally. Add the bread,

Place the onions, potatoes, chicken stock, wine, salt, pepper and parsley in a large stockpot, cover and bring to a boil. Reduce the heat to its lowest setting and simmer for 1 hour, stirring every 10 minutes. Place one bread

In a stockpot, heat the extra-light olive oil over high heat. Add the bacon and cook, stirring well, until nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper

In a large pot, cook the garlic and red pepper flakes, in the olive oil for 3 to 4 minutes over medium-high heat. Add the onion, carrot, and celery and cook 5 more minutes, stirring well. Add the tomatoes and

Pour the oil into a large stockpot, add the garlic, red pepper flake, rosemary, onion, carrot, and celery. Cook over medium heat for 4 to 5 minutes, stirring well. Add the tomato sauce, bay leaves and chicken broth and bring

In a large soup pot over medium heat, cook together the olive oil, salami, mortadella, onion, garlic, parsley and red pepper flakes, for 8-10 minutes, until the onion is tender. Add the chopped stewed tomatoes and cook for 3-4 minutes