At the same time, the Tuscan bread soup, ribolitta, and the pappardelle with rabbit could not be more traditional.

In its original form, it was more of a bread soup mashed with olive oil, garlic, vinegar and water.

You will want both, for this dish is as fine as a fish quenelle in cream sauce and as fortifying as bread soup.

For a lunch, the menu would begin with the pappa al pomodoro, a type of Italian bread soup popular in Tuscany and served at room temperature.

As for board, the innkeeper was more generous than many: bread, soup, and porridge, and a chance at the scraps.

Sopa de pan (bread soup) is a flavored chicken broth which dried and fried pieces of bread is added at the last minute before eating.

Another adds corn and cilantro to the typically Tuscan bread soup, pappa al pomodoro.

The finest of these bread soups is ribollita, which means "reboiled."

The first dish, inexpensive and easy to make, is a simple onion and bread soup common to the southwest of France.

So, too, was the soothing tomato and bread soup, which tasted like summer in a bowl.