Broth with stock cooked with onions and tomatoes, flavoured with garlic, vegetables such as cabbage, courgettes (US: zucchini), beans and peas and mushrooms, thickened with eggs and pasta and served with grated Parmesan cheese.

A regional soup from Friuli-Venezia Giulia. Oil, garlic, bacon, tomatoes, parsley and seasoning are liquidised a little. Water, chopped potatoes and a bouillon cube are then added to them mixture, along with tinned corn and some kidney beans and heated.

Consommé. A clear soup with concentrated flavour, usually of beef, game or poultry and garnished with vegetables, herbs, pasta etc. It is often mixed with egg whites for clarification before serving. The colour of the consommé can be changed by including beetroot or tomatoes.

A thick pasta soup with ham and garlic.

Broth with pancetta and onions and flavoured with garlic and basil. Linguine is the preferred pasta in this minestra.

A hearty soup from Sardinia of fennel, which grows abundantly on the island.

"Priest's broth." Broth of chicken or meat with light dumplings made with eggs, butter and cheese, mixed together and baked.

Thick pasta soup made with broth made with breast of veal.

Broth with broccoli and tomatoes flavoured with garlic, pancetta and ham, with a little pasta added and served with grated Parmesan cheese.

Broth made with beef stock which includes onions, celery and carrots. This is flavoured with garlic and spinach and rice are added and cooked in it. Pieces of beef may be added and it is usually served with grated Parmesan cheese.