Minestrone or minestrone di verdure is a thick soup of Italian origin based on vegetables. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. Minestrone traditionally is made without meat, but it has no precise recipe and can be made with many different ingredients.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup is commonly considered a comfort food.
Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Avgolemono is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Yong tau foo is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variations on this dish feature — instead of tofu — vegetables and mushrooms stuffed with ground meat or fish paste. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Bollito misto is a classic northern Italian stew, most closely resembling the French pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations are eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base for soups and risottos.
Zuppa toscana, also known in Italy as minestra di pane, is a soup from the region of Tuscany, northern Italy. While there are many variations, its most common ingredients are cannellini beans, potatoes, and kale.
Pickle soup is a style of soup prepared with various types of pickled vegetables. Dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Some versions use grated dill pickle in their preparation. Some restaurants in the United States offer the dish to their patrons, such as Polish grocery stores and restaurants in Chicago's south side.
Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper, and other spices.
Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significant Javanese influences.
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite. In France these courses are fewer and are called entrée.
