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.

Soup made from broth with stock cooked with onions and tomatoes.

Soup made from broth with stock cooked with onions and leeks.

A hearty soup thickened with rice and with pounded anchovies.

Broth with celery and rice.

A traditional thick broth from Palermo made with the most tender shoots and leaves of a particular squash and courgettes (US: zucchini) cooked with tomatoes, garlic, basil and a little pasta.

A hearty broth from Trentino-Alto Adige with barley, beans, tomatoes and vegetables, with pancetta for flavour.

A hearty soup from Friuli-Venezia Giulia of pearl barley and beans. The broth is often flavoured with ham rind.

"Gardener's soup." A soup made with any fresh vegetables.

Broth with soup pasta or rice.