"Soup for the dog." A hearty Tuscan soup, better known as ribollita, thick enough to eat with a fork, made with caldo verde, reboiled beans and other vegetables such as carrots and celery, flavoured with garlic and herbs, thickened with stale bread. A way of using up all the left-overs and better the second day.

Haddock soup

Beetroot soup

Soup of beef with spaghettini.

Bean soup with parsley and garlic.

Chestnut soup. A soup from Valle d'Aosta made with chestnuts rice and milk.

Onion soup

Rosehip soup

Mussel soup, usually with tomatoes, parsley and garlic.

Sea date soup. Sea dates (similar to mussels) soup from Genoa, usually with tomatoes, parsley and garlic.