Heat oil in large soup pot over med-high heat. Add onion, garlic, fennel, basil, and oregano; cook until onion softens, about 5 minutes. Add tomatoes and broth and bring to boil. Add eggplant, zucchini, bell pepper, beans, chickpeas, and tofu and return to boil. Reduce heat to low and simmer until slightly thickened and eggplant is very tender, about 30 minutes. Add parsley, salt, and pepper just before serving. Enjoy!

Bring large pot of salted water to boil and cook lasagna noodles al dente. Drain and rinse under cold water and lay noodles flat on damp towel and set aside.  Heat oil in large skillet on med-high heat. Add onion, bell pepper, mushrooms, salt, and pepper and cook until onion is golden brown and liquid is evaporated, 8 minutes.  Add spinach and cook until wilted, 2 minutes. Stir in tofu.  In a small bowl, stir together the cottage cheese and eggs. Set aside. Preheat oven to 350 degrees.  Ladle 1/2 c of the tomato sauce on bottom of 9x13 baking dish. Lay 3 noodles side by side on top of the sauce. Spread 1/3 of spinach mixture over noodles, then do the same with 1/3 of the cottage cheese mixture. Spread with another 1/2 c of the tomato sauce and then sprinkle with 1/3 c of the mozzarella. Repeat these layers twice, ending with noodles on top. Spread the final layer of noodles with the remaining sauce and cheese. Cover with aluminum foil and bake for 45 minutes. Uncover, and bake for 14 minutes until lasagna is bubbly. Let cool for 10 mins before cutting and serving.

In medium bowl heat tomatos and broth to boiling.  Add half and half, salt and pepper, and basil to taste. Blend with immersion blender or regular blender.  Goes great with panini sandwich or grilled cheese.

Add potato, leeks, salt, and water to big pot. Bring to a simmer and partially cover 40 mins until veggies are tender. Blend soup fully. Add cream or butter and heat until warm. Sprinkle herbs on top.

Optional toppings: bacon, cheese, or sour cream