Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. Potage is a variety of soups that have a thick consistency. Yams can be fried, roasted, boiled, or made into a potage with tomatoes and herbs. "Broth" is mentioned by approximately the year 1000 and "potage" by the 1400s. During the Tudor period, a good many English peasants' diets consisted almost solely of potage. "Potage" received positive response from critics. A slightly later manuscript from the 1430s is called " Potage Dyvers" ("Various Potages").