Broth with stock cooked with onions and caulifower florets, flavoured with garlic and parsley, thickened with rice and served with grated Parmesan cheese.

Broth with lentils, rice and tomatoes, often with pancetta for extra flavour and herbs such as parsley.

Broth with stock cooked with onions and pancetta and tomatoes, flavoured with garlic and herbs, thickened with chickpeas (US: garbanzo beans) and served over croûtons with grated Parmesan cheese.

Broth with good fish stock cooked with onions and crayfish and tomatoes, flavoured with garlic and herbs, served with plain rice.

Bean soup made with cannellini beans, flavoured with onions, garlic and herbs, often with celery, and cooked with tomatoes, maybe a little soup pasta and served with grated cheese.

A hearty broth made with beans cooked with garlic and tomatoes, soup pasta and served with grated cheese.

A hearty soup mainly from Umbria but also found in Tuscany and Abruzzo, made with farro (emmer or spelt), with tomatoes and vegetables in season, especally beans, often cooked with a ham bone.

Broth to which chopped sautéed chicken livers are added, served with rice.

Broth with porcini mushrooms and tomatoes and garlic, sometimes thickened with barley or chickpeas (US: garbanzo beans).

Broth with lentils, rice and tomatoes, often with pancetta for extra flavour and herbs such as parsley.